batani gasi recipe | potato pea curry | potato peas coconut curry
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: Side Dish
- Cuisine: Indian, south indian
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.
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.