Gassi Recipe
Gassi recipe (Cabbage Chickpeas Curry) is a curry made with a fresh blend of spices along with a sweet flavor of coconut and jaggery. It is a truly unique curry with its distinctive taste and ingredients.
Prep Time12 minutes mins
Cook Time17 minutes mins
Total Time29 minutes mins
Course: Side Dish
Cuisine: Indian
Diet: Hindu, Vegan
Allergen: Dairy free, Peanut free
Difficulty: Easy
Servings: 6 people
Calories: 264kcal
- 5 Cup chopped cabbage
- 1 medium size Onion
- 1- 2 cups cooked Chickpeas Or 1 canned Chickpeas
- 2 cup grated coconut
- 5-6 red long chillies(byadagi or kashmiri red chili) prefer lesser spicy chilies
- 3 tablespoon Urad dal
- 1 teaspoon cumin seeds
- 2 tablespoon coconut oil
- 2 teaspoon Salt
- 1 tablespoon jaggery
- 1 tablespoon tamarind juice
- 1 strand curry leaves
- 1 teaspoon mustard seeds
- Pinch of asafoetida powder optional
Place a pan over medium heat and drizzle 1-2 teaspoons of oil. As the oil heats up, add Urad dal and fry for few seconds and follow up with cumin seeds and fry until they turn golden.
Add red chilies fry until they are crispy (about a minute).
Remove off heat and blend them with coconut and 2 cups of water. Set aside for later use.
Place a medium size pan over medium heat and start to saute chopped onions with a teaspoon of oil.
When they turn translucent, add the chopped cabbage and stir for an even mix.
Add 2 cups of water and let it simmer for 6 minutes.
Add jaggery, tamarind and salt. Stir well.
Add the cooked Chickpeas and let it cook another 2 minutes.
Add the blended coconut paste and continue to stir.
Add curry leaves and let it simmer for another 5-8 minutes.
Switch off the heat and prepare mustard seeds seasoning or tempering: Place a pan over medium heat and saute mustard seeds, red chilies in 2 teaspoons of oil. As they start to splutter, switch off the heat and add asafoetida then add them to the curry.
- Try the same recipe with different vegetable combinations like potatoes, carrots, cauliflower, or peas.
- If you like more flavor add cinnamon and cloves while sauteeing spices and blend them with coconuts. I prefer the gassi recipe without the additional spices though.
- Instead of chickpeas, you could use cooked blackeyed peas, peas, and red kidney beans.
- If you prefer your gassi thinner add ½ - 1 cup of water while boiling with coconut paste.
- If you like to have your curry in a bright red color without the heat, you could use 'byadagi' red chilies or Kashmiri red chilies. Otherwise, any type of chilies is okay to use.
- Be sure to adjust our spice levels based on how hot the chilies are and how spicy you prefer your Gassi to be.
Calories: 264kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 787mg | Potassium: 164mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg