basale ghassi


  • 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 sizeĀ  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.