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
- 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.