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batani gasi
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4.95 from 17 votes

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

batani gasi recipe | potato pea curry | potato peas coconut curry
Course Side Dish
Cuisine Indian, south indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

Ingredients

  • 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

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