batani gasi recipe | potato pea curry | potato peas coconut curry

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batani gasi recipe | potato pea curry | potato peas coconut curry with step by step photo recipe. batani gasi is popular south indian style of potato – peas curry. batani gasi is rich in flavours of coconut and spices. they are served at udupi – mangalore hotels and functions (ele otta – banana leaf).

batani means peas in kannada and tulu. i love the rich flavour of coconut and a spice kick from red chillis. batani gasi are usually served with plain rice, chapathis or pooris. adjust the spice level according to your taste. enjoy the rich creamy texture of coconut masala with aloo and peas. i sometime just lick the curry plain in functions, as it taste great without anything.

batani gasi

batani gasi is a healthy packed food as peas are good in vitamins and fibres. whereas, potatoes are considered worlds healthiest vegetables as it helps in lowering blood pressure and are rich in vitamins and potassium. coconuts help in preventing obesity, increase digestion and also a quick energy boost.

if you like curry recipes then check out, veg saagu, palak paneerstuffed brinjal, molake kaalu palyaaloo bhajisuvarnagadde palyasabbasige soppu palya.

4.5 from 2 votes
batani gasi
batani gasi recipe | potato pea curry | potato peas coconut curry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
batani gasi recipe | potato pea curry | potato peas coconut curry
Course: Side Dish
Cuisine: Indian, south indian
Servings: 3 Servings
Author: Hebbar's Kitchen
Ingredients (1 cup = 250 ML)
  • 1 cup peas fresh / frozen
  • ½ potato cubed
  • salt to taste
  • water as required
for masala:
  • ½ cup coconut fresh / desiccated
  • ½ tsp turmeric powder
  • 1 tsp coriander seeds
  • 1 tsp jeera / cumin seeds
  • 1 tsp urad dal
  • small ball of tamarind
  • 2-3 kashmiri red chillis
  • 1 tsp jaggery
  • water as required
for tempering:
  • 1 tbsp coconut oil / any oil
  • 1 tsp mustard seeds
  • 2 dried red chilli
  • pinch of hing
  • few curry leaves.
Instructions
  1. chop the potatoes into small cubes and keep immersed in water to avoid turning brown.
  2. in a large vessel, cook peas and potatoes by adding a cup of water and some salt.
  3. cook 10 minutes or till potatoes and peas are soft yet holding their shape.
  4. keep all masala ingredients ready and dry roast urad dal till lentils turn slightly brown.
  5. blend grated coconut, turmeric powder,coriander seeds, cumin seeds, jaggery, tamarind, red chillies and roasted urad dal into fine paste.
  6. add the ground masala paste and cook for 5 minutes.
  7. add salt to taste and water. adjust the consistency.
  8. prepare the tempering by adding oil, mustard seeds, red chilli, hing and curry leaves. when mustard seeds pop up transfer it to gassi.
  9. serve batani gasi with chapati, poori or hot steamed rice.

batani gasi recipe | potato pea curry | potato peas coconut curry step by step photo recipe:

  1. chop the potatoes into small cubes and keep immersed in water to avoid turning brown.
    batani gasi
  2. in a large vessel, cook peas and potatoes by adding a cup of water and some salt.
    batani gasi
  3. cook 10 minutes or till potatoes and peas are soft yet holding their shape.
    batani gasi
  4. keep all masala ingredients ready and dry roast urad dal till lentils turn slightly brown.
    potato pea curry
  5. blend grated coconut, turmeric powder,coriander seeds, cumin seeds, jaggery, tamarind, red chillies and roasted urad dal into fine paste.
    potato peas coconut curry
  6. add the ground masala paste and cook for 5 minutes.
    batani gasi
  7. add salt to taste and water. adjust the consistency.
    batani gasi
  8. prepare the tempering by adding oil, mustard seeds, red chilli, hing and curry leaves. when mustard seeds pop up transfer it to gassi.
    batani gasi
  9. serve batani gasi with chapati, poori or hot steamed rice.
    batani gasi

notes:

  • the masala used here is raw, hence it doesn’t stay fresh for more than a day.
  • to make it more healthy, add any vegetables of your choice.
  • increase the number of green chilli to make it more spicy.
  • do not over cook the potatoes. potatoes and peas must retain their shape.


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22 COMMENTS

  1. Tried this recipe and it turned out to be a star 🙂 Mr. Is a big fan of Mangalorean cuisine and this is now going into my collection of recipes…Thank you for this wonderful recipe

  2. Tondekai majjige huli is superpower and simple, I have prepared it several times. Thank you for the recipe
    Uma s Rao. Bangalore

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