Introduction

The first time I tried Mangalorean Veg Gassi was during a food festival in Bangalore. I still remember how amazing it tasted. It was rich, creamy, and full of flavors. I loved it so much that I asked the chef about the recipe.

The chef smiled and said, "The secret is in the masala and the time you give to each step." That moment stayed with me, and I wanted to recreate the dish at home. When I finally tried it, the aroma in my kitchen took me back to that festival. This dish has become very special to me.

 

Ingredients of Mangalorean Vegetable Gassi

Portion servings: 4-5 pax

Preparation time: 05 mins

Cooking time: 40 mins

For Gassi Paste:

• 1 tbsp Coconut oil
• 10-12 pcs Kashmiri red chilies
• 1 tbsp Coriander seeds
• 1 tsp Saunf (fennel seeds)
• 1 tsp Jeera (cumin seeds)
• ¼ tsp Methi (fenugreek seeds)
• ½ tbsp Black pepper
• 12-13 Garlic cloves
• 1 cup Fresh coconut (grated)
• Water as required

For Gassi Gravy:

• 1 tbsp Coconut oil
• 9-10 pcs Curry leaves
• 1 pc Onion (chopped)
• ½ tsp Turmeric powder
• ½ tsp Salt
• 2 pcs Potatoes (diced)
• 250 gms Cauliflower florets
• 2 cups Carrot (diced)
• ½ cup Green peas
• Gassi paste (prepared earlier)
• Water as required
• Salt to taste
• 2 tbsp Tamarind paste
• 1 cup Coconut milk

 

Instructions of Mangalorean Vegetable Gassi

Step 1: Roast Ingredients for Gassi Paste

Heat coconut oil in a pan and roast Kashmiri red chilies until aromatic. Remove and set aside. In the same pan, roast coriander seeds, saunf, jeera, methi, and black pepper until golden. Set these aside as well. Add garlic cloves and sauté until lightly golden. Finally, toast grated coconut until light golden. Let all roasted ingredients cool.

Step 2: Blend the Gassi Paste

Combine the roasted spices, chilies, garlic, and coconut in a blender. Add water gradually and blend into a smooth paste. Set aside for later use.

Step 3: Prepare the Gassi Gravy Base

Heat coconut oil in a pan and sauté curry leaves and chopped onion until soft. Add turmeric powder and salt, mixing well.

Step 4: Cook the Vegetables

Add diced potatoes to the pan and sauté for a few minutes. Add cauliflower florets and carrots, then pour in water to partially cover the vegetables. Cover and cook until tender. Stir in green peas and cook for a couple more minutes.

Step 5: Combine the Gassi Paste

Mix the prepared gassi paste into the pan with the cooked vegetables. Add water to adjust consistency, stir well, and bring to a gentle boil.

Step 6: Flavor the Gassi

Add tamarind paste and salt to taste. Pour in coconut milk and mix gently. Simmer on low heat to allow flavors to combine.

Step 7: Serve

Remove the gassi from heat and let it rest. Serve warm with steamed rice, neer dosa, or appam.

 

What is Mangalorean Veg Gassi?

Mangalorean Veg Gassi is a traditional dish from Mangalore, Karnataka. It has a creamy coconut milk base and is made with fresh spices. The special Bedgi chilies give it a bright red color without making it too spicy. It tastes slightly sweet and spicy at the same time.

This dish is perfect to eat with Neer Dosa or plain steamed rice. It's a comforting meal and is great for both everyday food and special occasions.

Key Ingredients

• Fresh coconut
• Bedgi chilies
• Coriander seeds
• Cumin seeds
• Fennel seeds
• Coconut milk
• Mixed vegetables

 

Why is it special?

This dish stands out because of the masala. You need to toast the spices and grind them into a smooth paste. This step brings out the flavor and aroma of the dish. The coconut milk makes it creamy and balances the spices perfectly.

 

FAQs

Can I make it less spicy?

Yes, you can use fewer chilies if you want it less spicy. Bedgi chilies are mild, but you can adjust as per your taste.

What vegetables can I use?

You can use a mix of carrots, beans, potatoes, and peas. Feel free to add vegetables you like.

Can I skip coconut milk?

Coconut milk is essential for the flavor and creamy texture. If you don't want to use it, the dish might not taste the same.

 

Conclusion

Mangalorean Veg Gassi is a simple yet flavorful dish that can brighten up any meal. It reminds me of the beautiful flavors of coastal Karnataka every time I make it. Try this recipe, and I hope you enjoy it as much as I do!