Lobia Ghasi Recipe
There are many variations to this recipe. You can substitute lobiya with Rajma or white beans or black beans. And you can also substitute potatoes with spinach or Chinese spinach.
Ingredients
| Lobia | 1 Cup (16 tbs) | |
| Potato | 1 , diced | |
| Fresh coconut/Frozen coconut | 2 Cup (32 tbs) | |
| Coconut | 2 Cup (32 tbs), frozen | |
| Red chillies | 10 (Fry in few drops of oil) | |
| Red chillies | 10 , fry in few drops of oil | |
| Tamarind paste | 1⁄4 Teaspoon | |
| Garlic | 6 Clove (30 gm), crush it once | |
| Garlic | 6 Clove (30 gm) | |
| Salt | To Taste | |
| Oil | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 577 Calories from Fat 301
% Daily Value*
Total Fat 36 g54.6%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 147.7 mg6.2%
Total Carbohydrates 56 g18.8%
Dietary Fiber 13.9 g55.8%
Sugars 8.2 g
Protein 16 g31.5%
Vitamin A 9.9% Vitamin C 149.4%
Calcium 8.8% Iron 40.9%
*Based on a 2000 Calorie diet
Directions
1. Soak lobiya overnight or for 6 hours.
2. Presuure cook lobiya and potatoes together till they are cooked.(2 whistles)
3. Grind masala by adding coconut, red chilli, tamarind paste and about 1 cup of warm water.
4. Add masala and salt to lobiya and bring it to a boil.(Add enough water to make the gravy medium thick)
5. Cover and cook on a low flame for about 10 minutes stirring occasionally.
6. Heat oil in a pan and add garlic.
7. Fry till golden brown and pour it over the cutty. Mix it well.
8. Serve hot with rice.
2. Presuure cook lobiya and potatoes together till they are cooked.(2 whistles)
3. Grind masala by adding coconut, red chilli, tamarind paste and about 1 cup of warm water.
4. Add masala and salt to lobiya and bring it to a boil.(Add enough water to make the gravy medium thick)
5. Cover and cook on a low flame for about 10 minutes stirring occasionally.
6. Heat oil in a pan and add garlic.
7. Fry till golden brown and pour it over the cutty. Mix it well.
8. Serve hot with rice.
Comments
Comments: 5 |
Add a Comment
Nima says :
Gr8 dish I am a konkani and was looking for this dish on the web finally came out just gr8. I added coconut oil for tempering with curry leaves, mustard and red chilli bits to go.That reminds me of my Nanna
Posted on: 8 November 2009 - 4:57am
Sarita Bhandarkar says :
I don't know the exact reasons to call it a ghashi...Usually we call the recipe ghashi if we add garlic as a seasoning to the masala (coconut, redchilli and tamarind).
Posted on: 11 February 2008 - 1:53pm
Snigdha says :
I love beans. Also beans are so nutritious, high in protein and help lower cholesterol. I recently came across a recipe called 'Shrimp Ghashi/Ghassi' and it had more or less the same ingredients as above except of course beans was substituted with shrimp. So does 'ghashi' mean anything in particular in konkani?
Posted on: 10 February 2008 - 10:46pm
Chef
