Mangalore style Gasi

Gasi is nothing but the Mangalorean spicy curry used as a side dish along with Poori, Roti, Chapathi etc. The speciality is that we don't use any strong flavoured spices like Clove, Cinnamon etc. Instead we use the same spices what we use for Sambar with couple of other ingredients which makes it special. Any combination of vegetable which you like is fine for this. Though it is norm to prepare it using soaked Green Peas and Potato combo, I have used bunch of vegetables.

Ingredients

To prepare masala paste
Coconut oil - 4 spoons (You can use any oil of your choice.)
Red chillies - 3 to 4 (Vary it according to your taste)
Coriander seeds - 1 spoon
Jira - 1/4 spoon
Methi / Fenugreek seeds - 1/4 spoon
Garlic - 8 to 10 cloves
Onion - 1 medium size
Coconut grated - 1/2 part of a small coconut
Curry leaves - 5 to 6
Garam masala - 1 small spoon (Optional, just for flavour)
Peppercorn - 4 to 5
Mustard seeds - 1/2 spoon

For Gasi
Chopped vegetables - Almost 1 kg (Vegetables I used are finely chopped Beans, Carrot, Cabbage and Potato)
Onion - 1 medium sized
Tomato - 2 medium sized
Curry leaves - 5 to 6
Mustard seeds - 1 spoon
Coconut oil - 4 spoons (Use oil of your choice)
Turmeric powder - 1/2 spoon
Salt for taste

Method

1. Cook all the chopped vegetables with little salt and keep aside
2. Take a pan, add 4 spoons of oil and heat it. Add mustard seeds, once it splutters, add red chillies and chopped onion. Fry until the onion changes its color.
3. Then add Coriander seeds, Jira and Methi, fry for few seconds
4. Add curry leaves, garlic cloves, pepper corn and fry for few seconds.
5. Now add grated coconut and fry until the color of coconut changes slightly.
6. Finally add a spoon of garam masala and tranfer everything to a mixer jar and allow it to cool
7. Once cooled, grind it to a fine paste.
8. Now in a pan, add 4 spoons of oil, heat and splutter the mustard seeds.
9. Add chopped onion and curry leaves, fry until it changes the color
10. Add chopped tomatoes and fry until it is cooked properly
11. Add turmeric powder and salt for taste.
12. To this fried mixture, add the masala paste prepared at step 7 and little water and bring it to boil
13. Finally add the cooked vegetables to this boiling mixture, mix it well and continue to boil for 5 minutes.

After five minutes, switch off the flame, allow it to settle for few minutes and then savour with Chapathi/Poori/Dosa anything of your choice.