Alugadde Batani Gasi Recipe - Potatoes And Peas Gassi
Alugadde Batani Gasi Recipe is a simple potato and peas curry made the Mangalorean way. A fragrant fresh masala is ground with spices and coconut, making it flavourful and delicious. Best served with steamed rice and a dollop of ghee.
Alugadde Batani Gasi Recipe is a delicious Udupi style coconut based potatoes and green 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.
Did you know: Green Peas are the immature seeds of dried peas often called field peas. Green peas are really powerhouses of nutrition that are a boon for our health. These peas are low in calories as compared to beans, another legume.
If you like this recipe, try more Udupi Recipes that you can make for your everyday meals:
For the coconut masala
- 1 cup Fresh coconut
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds
- 6 Dry Red Chillies
- 15 grams Tamarind
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Jaggery For the seasoning
- 1 tablespoon Oil
- 2 sprig Curry leaves
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies , broken For the Vegetables
- 1 cup Green peas (Matar)
- 2 Potatoes (Aloo)
- Salt , to taste
How to make Alugadde Batani Gasi Recipe - Potatoes And Peas Gassi
To begin making the Alugadde Batani Gasi Recipe - Potatoes And Peas Gassi , prep all the ingredients and keep aside.
Into a pressure cooker, add the green peas along with a little salt and ¼ cup of water. Pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to retain the fresh green colours of the peas. Keep aside.
To cook the potatoes, cut the potatoes into half and add it into the pressure cooker. Add half cup of water and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Once pressure has released and the potatoes have cooled peel the potatoes and cut into cubes. Keep aside.
To make the freshly ground coconut masala, heat a pan over medium heat. Add the urad dal and dry roast until it becomes golden brown. Add the cumin seeds, coriander seeds and dry red chillies and roast them for a few seconds until the seeds start crackling.
Turn off the heat and allow the roasted ingredients to cool.
Add the roasted dal, cumin seeds, coriander seeds, red chillies, along with the coconut, tamarind, turmeric powder, jaggery and half cup of warm water. Blend to make a smooth paste. Keep aside.
Heat oil in a pan; add the mustard seeds, dry red chillies and allow the seeds to crackle. Stir in the curry leaves and give it a stir.
Add the ground coconut masala, the cooked peas and potatoes along with 1/2 cup of water and stir well to combine.
The gasi is usually thick, so you could adjust the consistency by adding more water if you like. Give the gasi a brisk boil for 3 to 4 minutes and turn off the heat.
Check salt and adjust according to taste and serve hot.