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