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A classic Mangalorean curry featuring tender ivy gourd and black chickpeas simmered in a fragrant, spicy coconut masala. This hearty and tangy dish pairs perfectly with steamed rice or neer dosa.
For 4 servings
Prepare Chickpeas and Ivy Gourd
Roast Spices and Prepare Masala Paste
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A classic Mangalorean curry featuring tender ivy gourd and black chickpeas simmered in a fragrant, spicy coconut masala. This hearty and tangy dish pairs perfectly with steamed rice or neer dosa.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 375.85 calories per serving with 12.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gassi
Prepare the Tempering (Oggarane)
Finish and Serve
You can replace ivy gourd with other vegetables like potatoes, sweet potatoes, or raw banana. Adjust cooking times accordingly.
If you don't have black chickpeas, you can use white chickpeas (kabuli chana) or even red kidney beans (rajma).
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew nuts while grinding the masala paste.
To reduce the heat, deseed the red chilies before roasting. For a spicier version, add a couple of spicier red chilies like Guntur chilies.
Black chickpeas are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making this a great dish for vegetarians and vegans.
The combination of chickpeas and ivy gourd provides a significant amount of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs). These healthy fats are easily digestible and can serve as a quick source of energy for the body.
The array of spices like turmeric, coriander, cumin, and peppercorns, along with garlic, are loaded with antioxidants that help protect the body against cellular damage from free radicals.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from chickpeas, vitamins from ivy gourd, and healthy fats from coconut. The spices used also have numerous health benefits.
One serving of Kadle Manoli Gassi (approximately 1 cup or 395g) contains around 420-450 calories, depending on the amount of coconut and oil used.
This gassi pairs traditionally and best with steamed rice (especially boiled rice), neer dosa, or sannas (steamed rice cakes). It also goes well with chapati or roti.
Absolutely. To cook the chickpeas without a pressure cooker, soak them overnight and then boil them in a large pot with sufficient water for about 1.5 to 2 hours, or until they are completely soft.
Fresh or frozen grated coconut provides the most authentic flavor and texture. However, if unavailable, you can use desiccated coconut. Soak it in 1/4 cup of warm water for 15-20 minutes before roasting and grinding.
You can store leftover Kadle Manoli Gassi in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.