ALASANDE KALU GASI RECIPE
Masala to grind
Black eyed Peas / Lobia / Alsande Kalu
chopped (optional )
Oil / coconut oil
Coconut oil pref for authentic taste
Coriander Seeds Dhania
Cumin Seeds Jeera
according to pref ; use byadgi + guntur mix for color n spice
Salt to taste
Pressure cook alsande kalu or lobia for 3-4 whistles, add little haldi .If you have soaked overnight, cook for 2 whistles only as it gets cooked quickly .
Cook such that lobia has retained shape and firm.. but when pressed mushy. Keep aside to be used later.
In a kadai , heat oil/coconut oil and splutter mustard seeds. I would recommend using coconut oil for authentic taste . Add chopped Onion & curry leaves. Saute 1-2 mins till onions are translucent .
Later add tomato , salt and haldi . Saute till tomatoes are little mushy .
Meanwhile .. grind all the ingredients mentioned under masala adding little water. Make a smooth paste.
Add ground masala , cooked lobia and water as required to sauteed onion tomato mix . Combine everything
Boil gassi well . When it’s boiling add 1-2 tsp coconut oil. Switch off and let it sit for few minutes . Since i have added byadgi chilli , the color of the curry is deep red colour.
Enjoy Alsande Kalu Gassi / Mangalore style Lobia Curry with hot rice / chapathi / dosa .
You can replace lobia with peas /channa/yam/potato/sambar cucumber / just onion tomato etc.
If you want you can also add potato to this curry.
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