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A bowl of gassi recipe is on the plate and topped with tempering.
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5 from 1 vote

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 mins
Cook Time17 mins
Total Time29 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