Batani Gassi Recipe - Udupi Style Potatoes And Peas Curry
In Batani Gassi recipe, pressure cooked potatoes and overnight soaked dried peas is cooked in coconut based gravy. It is an easy recipe and is apt for your everyday meals.
Batani Gassi Recipe is a delicious Udupi style coconut based potatoes and dried peas curry. Udupi cuisine uses a lot of coconut, and the curries are flavoured with the freshly ground masalas which gives it a distinctive flavour.
Batani Gassi Recipe is made using dried green peas along with potatoes, which is later cooked in an aromatic freshly made coconut masala.
If you like this recipe, try more Udupi Recipes that you can make for your everyday meals:
- 1 cup Dried Green Peas (Vatana) , soaked overnight
- 3 Potatoes (Aloo) , cut into cubes
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 cup Fresh coconut , grated
- 2 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon White Urad Dal (Split)
- 2 teaspoons Cumin seeds (Jeera)
- 2 Dry red chillies , broken
- 2 teaspoons Jaggery , (powdered)
- 2 teaspoons Tamarind Paste
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- Salt , to taste
How to make Batani Gassi Recipe - Udupi Style Potatoes And Peas Curry
To begin making Batani Gassi Recipe (Udupi Style Potatoes and Peas Curry), wash and soak the dried green peas overnight.
Pressure cook the soaked dried peas along with potatoes cubes adding a cup of water for one whistle and keep aside.
Heat a small pan, add a teaspoon of oil and roast urad dal to golden colour.
Add the coriander seeds, cumin seeds, red chillies and saute till aromatic.
When it is cool, make a fine paste along with grated coconut using a mixer grinder adding little water.
Bring the pressure pan with cooked dried peas and potatoes on heat, add the ground masala, about 2 cups of water, turmeric powder, tamarind and jaggery powder. Let it cook for about a minute.
Next, season with salt and let it simmer for 10 minutes until the raw smell of the tamarind goes away. Check for seasoning and adjust salt.
Once done, switch off the gas and transfer the curry into a bowl.
Now, heat oil in a small tadka pan, add the mustard seeds, curry leaves and let it splutter.
Add this tadka over the bubbling Batani Gassi curry and give it a mix. Serve hot.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.