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A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
For 4 servings
Roast and Grind the Masala
Prepare the Curry Base
Cook the Mushrooms
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A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 225.9 calories per serving with 5.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Gashi
Garnish and Serve
Replace mushrooms with cooked chickpeas, black-eyed peas (alsande), or paneer cubes. Adjust the final simmering time accordingly.
Incorporate other vegetables like diced potatoes, carrots, or green beans. Add them along with the onions to ensure they cook through.
Increase the number of dried red chilies or add a slit green chili when sautéing the onions for an extra kick of heat.
Mushrooms and spices like turmeric are packed with antioxidants, which help protect the body's cells from damage caused by oxidative stress.
Mushrooms contain beta-glucans, unique compounds known to enhance the immune system's response and help the body defend against infections.
This recipe is entirely plant-based, providing essential nutrients, dietary fiber, and protein without any cholesterol, making it a heart-healthy choice.
The dietary fiber from mushrooms, coconut, and onions promotes healthy digestion, aids in regular bowel movements, and supports a balanced gut microbiome.
Yes, Mushroom Gashi is a healthy dish. Mushrooms are low in calories and a good source of B vitamins, potassium, and antioxidants. The use of coconut provides healthy fats, and the array of spices offers anti-inflammatory benefits. It's a well-balanced, plant-based meal.
A single serving of approximately 1 cup (225g) contains around 250-300 calories. The exact count can vary based on the amount of coconut and oil used in the preparation.
The fresh coconut paste is the heart of a traditional Mangalorean 'Gashi' and provides its signature flavor and texture. Substituting it would significantly alter the dish. If you must, a paste of cashews or poppy seeds could be used, but it would no longer be an authentic Gashi.
It pairs wonderfully with steamed rice (especially Mangalorean boiled rice), Neer Dosa, Sannas (steamed rice cakes), or even soft chapatis and rotis.
Leftover Mushroom Gashi 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 before serving.