Mixed vegetable curries in any form are always a hit in my house. I love a fragrant curry too but not the over spicy and oily ones. The aroma of freshly toasted spices along with the coconut brings out the flavours of all the added mixed vegetables. This mixed vegetable gassi is one such curry.
Mixed vegetable gassi is the perfect marriage of ingredients. Mild spices, coconut milk, some tamarind for some sourness. In Mangalore and coastal regions, a special curry called chana gassi is made. Here instead of chana we use mixed vegetables which is lighter on the stomach.
I ate this curry with some neer dosas at an airport. The curry was smooth, perfectly balanced but such a shame that the neer dosas were extremely expensive! So I definitely wanted to try this mixed vegetable gassi at home and it came out pretty well.
Try more simple curries at home, mixed vegetable stew, mixed vegetable saagu, mixed vegetable kurma. This mixed vegetable gassi is perfect with dosa especially neer dosa and chapathi/rotis!
- ½ Tsp coconut oil
- 1 Tbsp dhania/coriander seeds
- ½ Tsp jeera
- 8-10 whole black peppercorn
- ⅛ Tsp menthya/methi seeds
- 5-6 curry leaves
- 2-3 dry red chilli
- ¼ Cup desiccated coconut
- 1 Tbsp tamarind juice or 1 tsp extract
- 2 diced shallots
- 1-2 cloves of garlic
- ½ Cup cauliflower florets
- 1 small diced carrot
- 5-6 chopped green beans
- 1 small diced potato
- ¼ Cup fresh/frozen green peas
- 1 Tsp coconut oil
- ½ Tsp mustard
- 1 broken dry red chilli
- Few curry leaves
- A pinch of hing
- Salt to taste
- ¼ Tsp turmeric
- ½ Cup thin coconut milk
- 1-2 Tbsp thick coconut milk
- In a pan, heat ½ Tsp oil
- Add dhania, jeera, black peppercorn, menthya/methi seeds
- Tear curry leaves and add it to the pan
- Also add a broken red chilli and roast on low flame
- Allow this to cool
- Add this masala to mixer jar and pulse
- In same pan, roast diced shallots and garlic
- Add this to the mixer jar, also add desiccated coconut and tamarind paste
- Grind into a paste with water
- Chop/dice the vegetables
- Steam the vegetables till half cooked
- In a pan, heat 1 Tsp coconut oil, splutter mustard and dry red chilli
- Fry the curry leaves and sprinkle hing
- Next add the ground masala paste and mix well
- Add ¼ Cup water to adjust consistency
- Next add steamed vegetables and green peas
- Sprinkle salt to taste and mix well
- Lastly pour coconut milk and sprinkle turmeric
- Let it simmer for 5 minutes till the vegetables are cooked through
- Pour 1-2 Tbsp thick coconut milk and turn off heat
- Serve hot with neer dosa!
Adjust spices as per your taste
You can also use fresh coconut instead of desiccated coconut
Mixed Vegetable Gassi Stepwise:
In a pan, heat 1/2 Tsp oil
Add dhania, jeera, black peppercorn, menthya/methi seeds
Tear curry leaves and add it to the pan
Also add a broken red chilli and roast on low flame
Allow this to cool
Add this masala to mixer jar and pulse
In same pan, roast diced shallots and garlic
Add this to the mixer jar, also add desiccated coconut and tamarind paste
Grind into a paste with water
Chop/dice the vegetables
Steam the vegetables till half cooked
In a pan, heat 1 Tsp coconut oil, splutter mustard and dry red chilli
Fry the curry leaves and sprinkle hing
Next add the ground masala paste and mix well
Add 1/4 Cup water to adjust consistency
Next add steamed vegetables and green peas
Sprinkle salt to taste and mix well
Lastly pour coconut milk and sprinkle turmeric
Let it simmer for 5 minutes till the vegetables are cooked through
Pour 1-2 Tbsp thick coconut milk and turn off heat
Serve hot with neer dosa!
