Batani Gasi is one the popular signature dish served in every Ele Otta (Banana Leaf) at Udupi – Mangalore regions. The gasi is mainly eaten with steamed rice and is served just before the main sweets. Batani Gasi is blended with warmth of raw spices, texture from coconut, hint of sourness from tamarind and a ultimate spice kick from dry red chillies infused into a crumbly potatoes and green peas. Also seasoning with mustard seeds, red chilli and hing gives the authentic finger licking taste.
- 1 cup peas
- 1 potato
- ¾ cup coconut
- ½ tsp jaggery
- 3-4 red chilli / lal mirch
- 1 tsp jeera / cumin seeds
- 1 tsp urad dal / split black gram lentils
- ½ tsp turmeric powder
- 1 tsp coriander seeds
- Salt to taste
- Lemon sized tamrind
- 1 tsp oil
- ½ tsp mustard seeds
- Few curry leaves
- A pinch of astofetida / hing
|Prep Time||Cook Time||Total Time||Serves|
|5 min||15 min||20 min||3-4|
- Soak peas in water for 6-8 hours (I have used frozen peas)
- Chop the potatoes into small cubes and keep immersed in water to avoid discoloration.
- In a large heavy bottom vessel, cook peas and potatoes by adding a cup of water and some salt.
- Cook till potatoes and peas are soft yet holding their shape.
- Meanwhile, dry roast urad dal till lentils turn slightly brown.
- Combine grated coconut, turmeric powder, jaggery, tamarind, coriander seeds, cumin seeds, red chillies and roasted urad dal in to mixer jar and grind them together into fine paste.
- Add this ground paste to cooked potato and peas and cook the masala in medium flame for 5 minutes.
- Add salt to taste and little water. Bring it to boil and switch off (gravy has to be slightly thick than normal curry, so include water accordingly).
- Heat seasoning pan adding oil, mustard seeds, red chilli, hing and curry leaves, when mustard seeds pop up transfer it to gassi.
- Relish this batani gasi with chapati or hot steamed rice. It tastes extremely good with each of them.
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