Pundi Gasi

Prepare the Gasi Masala (10 minutes)

• In a dry pan over low heat, roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chillies for 2-3 minutes until fragrant. Be careful not to burn them.
• Allow the roasted spices to cool completely.
• In a blender, combine the cooled spices, 1 cup of grated coconut, 1 tsp tamarind paste, and 0.5 tsp turmeric powder. Add about 0.5 cup of water and grind to a very smooth paste, adding a little more water if needed.

Cook the Gasi (Curry) (15 minutes)

• In a large pot or kadai, heat the remaining 2 tbsp of coconut oil. Add 1 tsp of mustard seeds and let them pop.
• Add the curry leaves and crushed garlic. Sauté for 30 seconds until aromatic.
• Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
• Add the ground masala paste and sauté on medium-low heat for 5-7 minutes, until the raw aroma disappears and oil begins to separate at the edges.
• Add the cooked chickpeas along with their cooking water. Pour in another 1 to 1.5 cups of water to achieve your desired gravy consistency. Add 1.5 tsp salt and 1 tsp jaggery (if using).
• Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.

Combine and Serve (5 minutes)

• Gently slide the steamed pundi into the simmering gasi.
• Allow them to simmer together for 2-3 minutes, so they absorb the curry's flavors. Avoid vigorous stirring to prevent them from breaking.
• Turn off the heat and let the Pundi Gasi rest for at least 10 minutes before serving. This helps thicken the gravy and deepen the flavor.
• Serve hot as a wholesome one-pot meal.