Mangalorean Style Black eyed peas Gassi is a favorite at my home as I have been intentionally cutting down my meat intake from the last year. And this dish just never makes me miss meat at all. ‘Gassi’ means coconut based curry and is traditionally from Mangalore (which is close to Bangalore in South of India) and is made with chicken. But it tastes great with any kind of peas or any veggies as well.
This tastes great with rice or Neer Dosa and make it a weeknight or weekday meal 🙂
Manglorean Black Eyed Peas Gassi
Soak the black eyed peas for atleast 4 hours and boil for 30 minutes with a little salt till soft.
In a pan add oil and temper some mustard seeds. Add hing to this and saute this for few seconds
Meanwhile make a paste of everything mentioned under grinding ingredients
Add the paste to the pan with oil and saute it on a medium to low flame for 10 minutes till the raw smell from onion, garlic and ginger disappears.
Add the cooked lobhia/black eyed peas to the pan and stir everything very well. Add turmeric powder and the coconut milk after 5 to 10 minutes. Let this cook for another 10 - 15 minutes.
Let the curry boil for a while before checking the seasoning. Garnish it with fresh coriander leaves and serve hot with rice or dosa.