Alasande Kalu (Lobia) Gasi (Black Eyed Beans in a thick coconut gravy)

Alasande Kalu (Lobia) Gasi (Black Eyed Beans in a thick coconut gravy)

This is a Mangalorean recipe and is served with rice. It can be made with Indian yam /potato or even with Mangalore sautekai (mangalore cucumber).

Ingredients for Alasande kalu gasi :

  • Black Eyed Beans (Alasande kalu) – 1/2 cup (Soak overnight)
  • Tomato – 1 large (chopped)
  • Grated Coconut – 1/2 cup fresh/desicated
  • Red chilli powder: 1 tbsp
  • Coriander powder: 1 tbsp
  • Potato: 2 small cubed or Indian Yam(Suran/Suvarnagadde): 1/2 small, cubed (OPTIONAL)
  • Cumin/jeera powder: 1/4 tsp
  • Salt: to taste
  • Coriander/ cilantro leaves: 3 tbsps chopped (for garnish)
  • For Seasoning:
  • Mustard Seeds – 1 tsp
  • Urad dal: 1 tsp
  • Channa dal:1/2 tsp
  • Dry Red Chilli: 1
  • Hing/asafoetida: a pinch
  • Curry Leaves : 10
  • Garlic: 4 cloves (crushed)
  • Oil – 3 tsps

Method:

  • Pressure cook the black eyed beans ( the beans must be tender, but still firm and hold shape).
  • Meanwhile grind the coconut, red chili powder, coriander powder and jeera powder with a little water till you get a fine paste.
  • Heat a kadai, add a tsp of oil, add the potatoes/yam (optional) and fry for 2-3 minutes.add the tomatoes and saute. Add some water and close and cook the potato/yam and tomato .
  • Add cooked black-eyed beans and salt.
  • Add the ground paste to the cooking beans. Adjust the consistency of the gravy by adding water.
  • For seasoning, heat oil in a pan, add mustard seeds,urad and channa dal. When the mustard starts to pop, add the dry red chillies,  curry leaves, hing and crushed garlic.
  • Fry for a minute, then add this to the gravy. Mix and close the gravy and let it sit to infuse the flavours of the seasoning.
  • Garnish with chopped coriander leaves and serve with rice or even phulkas.

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