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

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  • To begin making the Mangalorean Style Lobia Gassi Recipe, in 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.

  • Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown.

  • Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from the pan and set it aside.

  • 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.

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

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

  • Remove and add the coconut milk and stir well, check for salt and adjust according to your palate.

  • 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. 

  • 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.


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