Batate Batani Gasi Mangalore Style – Kotians Passion

Batate Batani Gasi Mangalore Style – Kotians Passion

Batate Batani Gasi Mangalore Style with a detailed step by step photo and video recipe. 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, chapati or poori or roti.

This is one such recipe that is very authentic and signature recipe to the Udupi-Mangalore region. Any functions or fest in this region always include this ‘gassi’ as one of the rice side dishes served.

Batate Batani Gasi Mangalore Style
batate batani gasi

The warmth of spices, the sweetness of coconut and jaggery, hint of sourness from tamarind and spicy kick from red chillies infused into crumbly potatoes and peas made this potato pea curry an all-time favourite side dish for rice or chapati.

This is a very tasty and simple recipe. Onion-garlic is very minimum in Udupi-Mangalorean cusine. I have not used onion in this recipe. However, you can add little ginger and little garlic while grinding if you like that curry in that way or you can include a few crushed garlic while tempering the gassi.

alugadde batani gasi

Finally, I would like to highlight my other veg side dishes with this post of the Batate Batani Gasi Mangalore Style. It includes recipes like pineapple gojju, tajank sukka, nugge soppu palya etc. Further, I request you to check my other recipes collection like,

Recipe card for Batate Batani Gasi Mangalore Style :

Batate Batani Gasi Mangalore Style

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, chapati or poori or roti.
Prep Time20 mins
Cook Time25 mins
soaking time6 hrs
Total Time6 hrs 45 mins
Course: Side Dish
Cuisine: Indian, mangalorean
Keyword: batate batani gasi mangalore style
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

  • 3 potato chopped
  • 1 cup green peas soaked overnight
  • salt to taste
  • oil for cooking
  • ¼ tsp turmeric powder
  • small piece of jaggery

for masala paste

  • ½ inch cinnamon
  • 1 star anise
  • 3 to 4 clove
  • 1 cardamom
  • 2 tbsp coriander
  • 1 tsp urad dal
  • 1 tsp cumin seeds
  • ¼ tsp fenugreek seed
  • 8 to 10 byadagi red chilli dry
  • 1 cup coconut
  • tamarind small lemon sized

for tempering

  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • 1 red chilli broken
  • few curry leaves

Instructions

preparation

  • soak 1 cup of green peas in enough water for about 6 hours or overnight.
  • wash 3 potatoes under running water and chop them into, small cubes. keep them immersed in water till used to avoid discolouration.

method

  • heat pan over medium heat. add little oil and ½ inch of cinnamon, 1-star anise, 3 cloves, 1 cardamom, 2 tbsp of coriander seeds, 1 tsp urad dal, 1 tsp cumin seeds, ¼ tsp fenugreek seeds and roast them for a few seconds.
  • next to the same pan add 8 to 10 byadagi red chillies and roast until it puffs up.
  • turn off the heat and allow the roasted ingredients to cool.
  • add all roasted ingredients to mixi jar along with 1 cup coconut, small lemon sized tamarind, and little water. blend to make a smooth paste.
  • into the pressure cooker, add 1 cup soaked green peas and ½ cup water. pressure cook for 4 whistles and turn off the heat. allow the pressure to release naturally.
  • now transfer cooked green peas into kadai, and add chopped potatoes with little water, salt to taste and ¼ tsp turmeric powder.
  • cook on medium heat potato becomes soft.
  • once potatoes are cooked add freshly ground masala along with little water and a small piece of jaggery. 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.
  • heat seasoning pan adding 2 tbsp of oil, ¼ tsp mustard seeds, 1 broken red chilli and curry leaves. when mustard seeds pops up transfer them to potato peas curry.
  • serve batate batani gassi with chapati or rice.

Video

Notes

  • you can use a pressure cooker also to cook potatoes, but make sure they are not overcooked. this curry tastes good when peas potatoes are soft but not mushy.
  • the gravy has to be slightly thick than normal gravy, so include water accordingly.

How to make Batate Batani Gasi Mangalore Style with step by step photo:

  • heat pan over medium heat. add little oil and ½ inch of cinnamon, 1-star anise, 3 cloves, 1 cardamom, 2 tbsp of coriander seeds, 1 tsp urad dal, 1 tsp cumin seeds, ¼ tsp fenugreek seeds and roast them for a few seconds. next to the same pan add 8 to 10 byadagi red chillies and roast until it puffs up. turn off the heat and allow the roasted ingredients to cool.
  • add all roasted ingredients to mixi jar along with 1 cup coconut, small lemon sized tamarind, and little water. blend to make a smooth paste.
  • into the pressure cooker, add 1 cup soaked green peas and ½ cup water. pressure cook for 4 whistles and turn off the heat. allow the pressure to release naturally.
  • now transfer cooked green peas into kadai, and add chopped potatoes with little water, salt to taste and ¼ tsp turmeric powder. cook on medium heat potato becomes soft.
  • once potatoes are cooked add freshly ground masala along with little water and a small piece of jaggery. 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.
  • heat seasoning pan adding 2 tbsp of oil, ¼ tsp mustard seeds, 1 broken red chilli and curry leaves. when mustard seeds pops up transfer them to potato peas curry.
  • serve batate batani gassi with chapati or rice.
potato peas curry
potato peas curry

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