Authentic Mangalorean Vegetable GassiVeg

1

Heat coconut oil in a pan over medium heat.

2

Add the Kashmiri red chillies and sauté until they become bright red and aromatic, then remove them.

3

In the same pan, add coriander seeds, saunf, jeera, methi seeds, and black pepper.

4

Roast them until fragrant, then remove and set aside with the chillies.

5

Add garlic cloves to the pan and sauté until lightly golden.

6

Add the grated fresh coconut and toast it very lightly until it releases an aroma; be careful not to brown it.

7

Let all the roasted ingredients cool, then blend them together with a little water until you achieve a smooth, fine paste.

1

Heat coconut oil in a large pan or pot.

2

Add the curry leaves and chopped onion. Sauté until the onions become soft and translucent (do not brown them).

3

Sprinkle in the turmeric powder and a little salt, mixing well.

1

Add the diced potatoes to the onion mixture and sauté for a few minutes.

2

Add the cauliflower florets and diced carrots. Pour in enough water to partially submerge the vegetables.

3

Cover and cook until the vegetables are about 50-60% tender.

4

Add the green peas and cook for a few more minutes.

1

Stir the prepared gassi paste into the pan with the vegetables. Add water to adjust the gravy to your preferred consistency.

2

Bring the mixture to a gentle boil and let it cook so the flavors meld.

3

Add the tamarind paste and season with salt to taste.

4

Finally, pour in the coconut milk. Stir gently and simmer for about two minutes on low heat to achieve a smooth, rounded flavor.

5

Remove from heat and allow the dish to rest for a few minutes before serving.