Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry

Step 1: To begin making the Mangalorean Style Lobia Gassi Recipe, in a Kadai/Pan, add 1 teaspoon ghee

Step 2: Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant

Step 3: Once roasted remove from pan and set aside to cool

Step 4: Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown

Step 5: Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown

Step 6: Remove from the pan and set it aside

Step 7: After roasting all the, and the spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water

Step 8: Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan

Step 9: Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook the lobia for 3 whistle

Step 10: Remove and add the coconut milk and stir well, check for salt and adjust according to your palate

Step 11: To 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 and serve

Step 12: Serve 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