Kali thori gabbo galnu gashi ,Whole black pigeon peas curry

This curry is one of  the traditional Konkani curry  . Kali means black and thori means pigeon peas . This pulse or whole grain is commonly found in Mangalore . We G.S.B ‘s prepare different types of dishes from this pulse like upkari , sarupkari , Bhendhi etc . I will share the recipes whenever possible . Gabbo means banana plant stem  which has lot of health benefits . There is a unique technique to cut the stem by removing the thread like structure while cutting it  with the help of the fingers . The same recipe can be prepared with other pulses like horse gram , black eyed peas ,red kidney beans or rajma ,   etc .

Traditionally the curry which is seasoned with garlic is called as Koddel and the curry which is seasoned with mustard seeds and curry leaves is called as ghashi . But we call this as ghashi itself even though it is seasoned with garlic . Until few years back the masala was ground manually in Ammas house which enhanced the taste even more . You may also add cooked jackfruit or cooked yam , substitute to  gabbo . 

Recipe source : Amma

Ingredients :

Kali thori – 1 cup

Bimbuli or sorrel fruit – 3 ,4 ( optional ) , cut into 3 ,4 pieces

Gabbo / Plantain stem – 1 cup , chopped and cooked

Coconut Oil – 1 tbsp

Garlic – 10 -12

Salt – to taste

Ingredients for the masala :

Coconut – 2 cups , grated

Roasted short red chillies –  3

Roasted long chillies – 5

Tamarind – marble sized

Method:

1. Soak the thori overnight in enough water .
2. Next morning wash it well and cook it in pressure cooker for 2 whistles and simmer for 15 minutes .
3. Once cooked , add salt and take a boil .
4. Keep it ready .
5. Grind all the ingredients mentioned in the list to a fine paste .
6. Mix cooked gabbo , bimbul , salt to taste and take a boil .
7. Add water and adjust the consistency .
8. Heat oil , saute garlic until light brown .
9. Season it to the curry .
10. You may also season mustard seeds and curry leaves .
11. Serve it hot with rice .