In this article Explained Traditional Mangalorean-style recipe Batate Batani Gassi (Potato & Pea Curry)
Ingredients
For the Masala (Grinding):
Fresh Coconut: 1 cup, grated or chopped
Dried Red Chilies: 7-10 (adjust to spice preference)
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tsp
Fenugreek Seeds (Methi): ¼ tsp
Garlic: 3-4 cloves
Turmeric Powder: ½ tsp
Tamarind: A small marble-sized piece
For the Curry:
Potatoes: 2 medium, peeled and cubed
Dried White/Green Peas: 1 cup (soaked overnight)
Onion: 1 medium, finely chopped
Tomato: 1 medium, chopped
Mustard Seeds: 1 tsp
Curry Leaves: 1 sprig
Salt: To taste
Oil: 2 tbsp
Step-by-Step Instructions
1. Preparing the Masala Paste
Heat a small amount of oil in a pan. Roast the red chilies, coriander seeds, cumin, and fenugreek seeds until fragrant.
In a mixer/blender, combine the roasted spices with the fresh coconut, garlic, tamarind, and turmeric.
Add a little water and grind to a very smooth, thick paste. Set aside.
2. The Tempering (Tadka)
In a pressure cooker, heat oil. Add mustard seeds and let them splutter.
Add the chopped onions and curry leaves. Sauté until the onions turn translucent and slightly golden.
3. Sautéing Vegetables
Add the chopped tomatoes and sauté until they soften.
Add the cubed potatoes and the soaked peas.
Season with salt and a pinch of turmeric. Stir well to coat the vegetables with the oil and onions.
4. Cooking with Masala
Pour the ground coconut masala paste into the cooker.
Add water to reach your desired consistency (the “Gassi” should be thick but pourable).
Mix everything thoroughly.
5. Pressure Cooking
Close the lid of the pressure cooker.
Cook for about 2 to 3 whistles (or until the potatoes and peas are tender).
Once the pressure releases naturally, open the lid and garnish with fresh coriander if desired.
Serving Suggestion
The Batate Batani Gassi is best served hot with steamed rice, Neer Dosa, or Idli.
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