Alasande Teppal Ghashi

Alasande Teppal Ghashi is a black eye bean and coconut curry made in South Maharashtra, Goa and North Karanatak spice with local teppal or sichuan pepper.


  • 1 cup Black eye beans / Alasande Saaru, soaked in water for 3-4 hours
  • 2 pototes, cubed
  • 8 Teppal / sichuan pepper, seeds discarded and soaked in water
  • 2 cups coconut
  • 5 dry red chilies, roasted
  • 1 piece tamarind


  1. Grind coconut, red chilies and tamarind along with little water to make a smooth paste. Keep aside.
  2. Pressure cook beans and potatoes with water for 2 whistle.
  3. Once pressure releases, add the ground paste to the semi cooked beans.
  4. Add water and teppal. Mix well.
  5. Bring to boil. Adjust taste with salt.
  6. Cover and cook for 3-5 minutes till beans are fullly cooked.
  7. Garnish with coconut oil and serve Teppal Ghashi hot with rice.

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