Tuesday, June 7, 2011

basale ghassi

My close friend and neighbour had been to mangalore and she got us a fresh bunch of basale and jeegujje (bread fruit).When I thought of posting this recipe,I realised I did not know the English name for basale. So I did what I am an expert in doing  and my most used sentence "just google it ".and this is what I found from wikipedia,I just copied and pasted it :)

Basella  is a fast-growing, soft-stemmed vine, reaching 10 m in length. Its thick, semi-succulent, heart-shaped leaves have a mild flavour .
English name: Malabar-, Malabar climbing-, Ceylon-, Indian-, East-Indian-, Surinam-, Chinese-, Vietnamese- or buffalo spinach (although it is not closely related to spinach), as well as Malabar nightshade or broad bologi.

wow I did not know basale grows in China and Vietnam too,I thought it was grown only in South canara - Iam such a frog in a well.

Print this recipe
  • 1 bunch basale
  • 1 tomato
  • 7 roasted red chillies (4 long and 3 small)
  • 2 tsp roasted coriander seeds
  • 1/4 tsp roasted cumin seeds
  • marble size  tamarind
  • 1/2 tsp turmeric powder
  • 1 cup freshly grated coconut
  • salt to taste
  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 7 to 8 crushed garlic
  • 1 red chilly
  • 10 to 12 curry leaves
  1. Separate the leaves from the stem and roughly chop the leaves, cut the stem to 4 inch pieces.Put the leaves and the stem into a pressure cooker,add 1 chopped tomato and 1 cup water,pressure cook for 2 whistles or until done.
  2. Grind coconut,red chillies,coriander seeds,cumin seeds,turmeric,tamarind using little water into a thick and fine paste.
  3. Open the cooker and add the ground paste and cook on medium flame,add salt.bring to boil and cook till the raw smell of the ground masala disappears .
  4. Keep a vessel on medium flame and add oil,when oil is hot add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves and red chilly.Now add the basale gravy into the vessel.Or just pour the seasoning into the gravy.
  5. Serve with rice.


  1. nice info on the greens ! good recipe

  2. thank you priya,i like you blog.am following you

  3. Basale also works very well with Kudu... I don't know what Kudu (a lentil, like masoor) is called in english.. But in Marathi it is called kulith...

  4. hi
    yes kudu and basale is a very good combination, the english name for kudu is horsegram,i have heard that dried yeti and basale is also a good combination (iam not a big fan of dried yeti though.fresh yeti i can eat in bulk :)

  5. Hi Charishma,
    I made this curry with clams (marvai)and it was superb. Thanks to you.

  6. Always hated basale soppu growing up as a kid. (nothing personal) I'll give it a shot and see how it goes.


  7. Do you have the recipe for basale and kudu(horsegram) curry/gassi
    If so please share it. That is a classic.

  8. hi cherie, i tried this. it was yummy. thanks a ton

  9. my favorite of greens

  10. hi thank you for the good recipes, we had lost our mom at a young age so remembered her with all your recipes.

    Can you please share jeguja ghassi

  11. Thanks for the recipe. Helped me a ton, since I'm a newbie trying to impress my hubby.. Thanks again. :)

  12. Thanks cherry, its amazing for all that Mangalore receipes i am hard core for mangalore dishes. I really love it i remember my childwood days feel like going to mangalore and smell all this dishes thank you verry much hats off to you shetty!!!!

  13. Thank ubso much cherry......I tried this gravy with prawns.....and it was awsome... ...Rit


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