How To Make Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry

To begin making the Mangalorean Style Lobia Gassi preparation guide, in a Kadai/wok, transfer in 1 teaspoon ghee.

bake coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant.

Once roasted remove from wok and set aside to cool.Into the same wok, transfer in sliced onions, garlic, and bake until onions start to turn brown.transfer in raw grated coconut, tamarind ball, and continue to bake until coconut start to turn golden brown.

Remove from the wok and set it aside.After roasting all the, and the spices and shallot-coconut mix gently has cooled, transfer in them all to a blender and mash into creamy paste by adding little moisture.scalding up a pressure cooker with fat, transfer in the ground masala paste and scalding up until fat/ghee separates from the sides of the wok.transfer in in your soaked lobia, turmeric ground mix and table salt, transfer in about 1/2 moisture and scalding up the lobia for 3 whistle.Remove and transfer in the coconut dairy liquid and mix gently well, check for table salt and adjust according to your palate.To temper, scalding up a kadai, transfer in mustard seeds, hing, curry leaves, garlic and dehydrated red chilies and let it crackle for few moments and transfer it over the gassi and offer. offer the Mangalorean Style Lobia Gassi preparation guide along with Mangalorean Neer Dosa preparation guide (sharp Rice & Coconut Crepe) to make a good meal for your Sunday lunch.