To start making the Mangalorean Type Lobia Gassi Recipe, in a Kadai/Pan, add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried purple chilies, peppercorns one after the other till aromatic. As soon as roasted take away from pan and put aside to chill.
Into the identical pan, add sliced onions, garlic, and roast till onions begin to flip brown.
Add contemporary grated coconut, tamarind ball, and proceed to roast till coconut begin to flip golden brown. Take away from the pan and set it apart.
After roasting all of the, and the spices and onion-coconut combine has cooled, add all of them to a blender and mix into easy paste by including little water.
Warmth a stress cooker with oil, add the bottom masala paste and cook dinner till oil/ghee separates from the edges of the pan.
Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook dinner the lobia for 3 whistle.
Take away and add the coconut milk and stir nicely, verify for salt and alter in keeping with your palate.
To mood, warmth a kadai, add mustard seeds, hing, curry leaves, garlic and dry purple chilies and let it crackle for couple of minutes and pour it over the gassi and serve.
Serve the Mangalorean Type Lobia Gassi Recipe together with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a great meal to your Sunday lunch.
