Veg Gassi (or Ghashi) is a traditional Mangalorean coconut-based curry. The essential ingredients focus on freshly roasted spices and coconut.  You can use any vegetables like potato, suran, arbi, brinjal, etc . We can use dried coconut instead of  fresh coconut. 

We can use coconut oil or  thil oil or sunflower oil. 

It goes well with rice ,idly  dosa and other tiffins.

Let us see how to make this spicy, tangy Gassi.

Preparation time 30 minutes.

Soaking time 7 hours

Ingredients

1/2 cup red cow beans( red payaru)

4 brinjal,

1 big potato.

1/4 cup tamarind water. ( medium thick)

Salt to taste.

1/2 tsp turmeric powder

To roast.

2 tbsp coriander seeds.

1 tbsp channa daal

1/4 spoon methi seeds

Red chillies/ badige chillies

(As per your taste)

Small pice of asafoetida.

1/4 cup coconut

For seasoning

2 tbsp thil oil

1 tsp mustard seeds

1/4 tsp methi seeds

Curry leaves.

2 red chillies

1/4 cup grated coconut.

Method.

Soak red payaru over night and cook with little  salt. Pressure cook and keep aside.

Cut potatoes and brinjal in big pieces. Cook with water, turmeric, and little salt and asafoetida.  When half cooked add cooked  payaru and tamarind medium thick water.

In the mean time  in a kadai add little oil. fry coriander seeds,  when done take out. Add channa daal, red chillies and methi seeds fry it. In the same kadai add 1/4 cup coconut and fry till it turns colour.

Grind all these and make a paste adding little water.

All this paste to curry. Add water according to the thickness of the gravy.

Let it boil.

Heat oil. (Any oil of your choice)

Add mustard seeds.

When it started crackling add methi seeds.  Take care not to over fry. Add curry leaves , 2 red chillies and fresh coconut or dry coconut.

Fry till coconut turns brown. Add to curry

Let it boil for few seconds and switch off the stove.