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A classic Mangalorean curry featuring tender eggplant simmered in a fragrant, tangy, and slightly sweet coconut masala. This authentic dish from coastal Karnataka is a perfect side for rice or neer dosa.
For 4 servings
Preparation
Roast Spices and Grind Masala
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A classic Mangalorean curry featuring tender eggplant simmered in a fragrant, tangy, and slightly sweet coconut masala. This authentic dish from coastal Karnataka is a perfect side for rice or neer dosa.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 307.3 calories per serving with 4.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry
Prepare Tempering (Tadka)
Finish and Serve
You can make a similar gassi with other vegetables like potatoes, okra (bhindi), or a mix of vegetables like drumsticks and pumpkin.
Add a handful of boiled black-eyed peas (lobia) or chickpeas along with the brinjal for extra protein and texture.
Add a pinch of asafoetida (hing) to the tempering for a more complex, savory flavor.
If you don't have whole tamarind, you can use 1.5 teaspoons of concentrated tamarind paste instead.
Brinjal is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
The curry is rich in spices like turmeric, which contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be a quick source of energy.
Brinjal contains antioxidants, particularly nasunin in its skin, which helps protect cells from damage caused by free radicals.
Badane Gassi is a traditional curry from the Mangalorean (coastal Karnataka) cuisine in South India. 'Badane' means brinjal (eggplant) and 'Gassi' refers to a thick, coconut-based curry. It's known for its unique blend of spicy, tangy, and slightly sweet flavors.
One serving of Badane Gassi (approximately 1 cup or 225g) contains around 280-320 calories. The majority of calories come from the coconut and coconut oil used in the recipe.
Yes, Badane Gassi can be very healthy. It's rich in fiber from brinjal, contains healthy fats from coconut, and is packed with anti-inflammatory spices like turmeric. It is also naturally vegan and gluten-free.
Traditionally, it is served with Neer Dosa (a thin rice crepe), Sannas (steamed rice cakes), or plain steamed rice. It also pairs well with chapatis or roti.
Bitterness in the curry is almost always due to burning the spices during the roasting step, particularly the fenugreek seeds (methi). Always roast spices on a low flame and remove them from the heat as soon as they become fragrant.
Leftover Badane Gassi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often become richer the next day. Reheat gently on the stovetop or in the microwave before serving.