In a Kadai/Pan, add 1 teaspoon ghee.

Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant.

Remove from pan and set aside to cool.

Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown.

Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown.

Remove from the pan and set it aside.

After roasting all the spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.

Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan.

Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook the lobia for 3 whistle.

Remove and add the coconut milk and stir well, check for salt and adjust according to your palate.

To temper, heat a kadai, add mustard seeds, hing, curry leaves, garlic and dry red chilies and let it crackle for few minutes and pour it over the gassi and serve.

Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe).