Authentic Mangalorean Vegetable GassiVeg
Discover the authentic taste of the coast with this delicious Mangalorean Vegetable Gassi. This traditional South Indian curry is packed with aromatic spices and the rich, creamy goodness of fresh coconut. Perfectly balanced with a hint of tanginess from tamarind, this flavorful vegetarian dish is an absolute delight. It pairs beautifully with steamed rice, neer dosa, or appam. Bring the comforting, vibrant flavors of Mangalorean home-style cooking to your kitchen today!
Ingredients
For the Gassi Paste:
1 tbsp Coconut Oil
10 piece Kashmiri Red Chilli
1 tbsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tbsp Black Pepper
12 cloves Garlic
1 cup Fresh Coconut
as needed Water
For the Gassi Gravy:
1 tbsp Coconut Oil
9 piece Curry Leaves
1 piece Onion (chopped)
1 tsp Turmeric Powder
1 tsp Salt
2 piece Potato
250 g Cauliflower Florets
2 cups Carrot
1 cup Green Peas
2 tbsp Tamarind Pulp
1 cup Coconut Milk
as needed Water
Instructions
Step 1— Prepare the Gassi Paste
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.
Step 2— Prepare the Gravy Base
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.
Step 3— Cook the Vegetables
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.
Step 4— Combine and Finish
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.
