Mangalorean Style Lobia Gassi - Black Eyed Peas In Coconut Curry

Name: Mangalorean Style Lobia Gassi - Black Eyed Peas In Coconut Curry
Prep time: 150 min
Cook time: 45 min
Total time: 195 min
Cuisine: Indian
Ingredients: 1 cup Shallots (1 cup Shallots); 4 cloves Garlic (2 Cloves (Laung) garlic + 2 cloves Garlic crushed); ½ cup Coconut (1/2 cup Fresh coconut grated); 5 pieces Dried Red Chili (4 Dry Red Chillies + 1 Dry Red Chilli); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); 1 tbsp Fenugreek Seed (1 tablespoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Black Peppercorns (1 tablespoon Whole Black Peppercorns); 2 sprig Curry leaves (2 sprig Curry leaves); 18 g Tamarind (18 grams Tamarind); 1 cup Black-Eyed Peas (1 cup Black Eyed Beans (Lobia) soaked in water for 2 hours); 1 cup Coconut Milk (1 cup Coconut milk); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 piece Cinnamon Stick (1 Cinnamon Stick (Dalchini)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Asafoetida (1 teaspoon Asafoetida (hing)); 0 pieces Vegetable Oil (Oil for cooking); 0 pieces Table Salt (Salt to taste)

A Mangalorean curry featuring black-eyed peas simmered in a freshly roasted and blended spice paste of coconut, tamarind, and whole spices, finished with coconut milk and a tempering of mustard seeds and curry leaves.

195 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Shallots1 cup · 1 cup Shallots
Garlic4 cloves · 2 Cloves (Laung) garlic + 2 cloves Garlic crushed
Coconut½ cup · 1/2 cup Fresh coconut grated
Dried Red Chili5 pieces · 4 Dry Red Chillies + 1 Dry Red Chilli
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera)
Fenugreek Seed1 tbsp · 1 tablespoon Methi Seeds (Fenugreek Seeds)
Black Peppercorns1 tbsp · 1 tablespoon Whole Black Peppercorns
Curry leaves2 sprig · 2 sprig Curry leaves
Tamarind18 g · 18 grams Tamarind
Black-Eyed Peas1 cup · 1 cup Black Eyed Beans (Lobia) soaked in water for 2 hours
Coconut Milk1 cup · 1 cup Coconut milk
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Cinnamon Stick1 piece · 1 Cinnamon Stick (Dalchini)
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida1 tsp · 1 teaspoon Asafoetida (hing)
Vegetable Oil0 pieces · Oil for cooking
Table Salt0 pieces · Salt to taste

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Steps

1In a Kadai/Pan, add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.
2Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown.
3Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from the pan and set it aside.
4After roasting all the spices and the onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.
5Heat a pressure cooker with oil, add the ground masala paste and cook until oil separates from the sides of the pan.
6Add in your soaked lobia, turmeric powder and salt, add about 1/2 cup water and cook the lobia for 3 whistles.
7Remove and add the coconut milk and stir well, check for salt and adjust according to your palate.
8To temper, heat a kadai, add mustard seeds, hing, curry leaves, garlic and dry red chilies and let it crackle for few minutes and pour it over the gassi.
9Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a good meal for your Sunday lunch.