Lobia (Black eyed peas) Gassi Manglorean Style

Updated: Mar 24


To Grind

1 medium onion sliced

3 cloves garlic

1/2 cup Fresh coconut , grated

4 Dry Red Chillies

1 tablespoon Coriander Powder

1 tablespoon Cumin seeds (Jeera)

1 tablespoon Whole Black Peppercorns

Ball of Tamarind

1 cup Black Eyed Beans (Lobia) , soaked

1 cup grated coconut 1

teaspoon Turmeric powder (Haldi)

To Temper

1 Cinnamon Stick (Dalchini)

1 teaspoon Mustard seeds ,

1 Dry Red Chilli

1 teaspoon Asafoetida (hing)

Sunflower Oil , for cooking

8 - 10 Curry leaves

Salt , to taste


To begin making the Mangalorean Style Lobia Gassi Recipe, in a Kadai/Pan, add 1 tablespoon ghee. Roast coriander seeds/powder, cumin seeds, dried red chilies, peppercorns sliced onions, garlic, fresh grated coconut, tamarind ball, until coconut start to turn golden brown.

Once roasted remove from pan and set aside to cool. After roasting all the spice and has cooled, add them all to a blender and blend into smooth paste by adding little water.

Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan. Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook the lobia for 3 whistle.

Remove and add the coconut milk and stir well, check for salt and adjust according to your palate. To temper, heat a kadai, add mustard seeds, hing, curry leaves, garlic and dry red chilies and let it crackle for few minutes and pour it over the gassi and serve. Your Mangalorean style Lobia Gassi is ready to be served and goes well with white rice or neer dosa.

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