Batani gasi recipe

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Discover the delightful Batani Gasi, an Udupi-style green peas curry recipe, complete with step-by-step pictures. This flavorsome dish pairs perfectly with chapathi, poori, or rotti. Batani Gasi incorporates dried green peas, potato, coconut, and aromatic spices.

Indulge in the simplicity and delectable taste of this curry recipe, which aligns with the minimal use of onion and garlic commonly found in Udupi cuisine. While this particular recipe omits onion and garlic, you have the option to include a touch of ginger and garlic during the grinding process for a more intense flavor. Alternatively, you can enhance the dish by adding crushed garlic during the tempering stage.

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast

Cuisine Indian

Servings

Ingredients

1/2 cup green peas
One potato
1 gooseberry sized tamarind
1 tsp jaggery
Salt as per your taste
Big pinch turmeric powder
1 tbsp coriander leaves

Ingredients for grinding:

2 – 4 red chilies
2 tsp coriander seeds
1/2 tsp cumin seeds
3/4 cup grated coconut

Ingredients for tempering:

1 red chili
5 – 6 curry leaves
1/2 tsp mustard seeds
2 tsp cooking oil

Instructions

Soak green peas overnight or for a day.
Take soaked green peas in a pressure cooker. Add in required water and cook the green peas by making 2 whistles.
Once the pressure subsided open the lid. Add in peeled and chopped potato, 1 tsp salt and a big pinch of turmeric powder. Close the lid and cook everything together by making 2 more whistles.
Meantime take coconut, red chili, coriander seeds and cumin seeds in a mixie jar.
Grind until smooth by adding required water.
Wait until the green peas and potato are cooked. Then add in ground masala or spice paste. Also add in required water. Do not make it very thin.
Add in tamarind extract, salt and jaggery. Give a quick mix.
Bring it to rolling boil.
Top it with coriander leaves and switch off the stove.
Temper it with oil, mustard seeds, red chili and curry leaves. Optionally you can include crushed garlic for tempering. Serve it with chapathi, rotti, poori and enjoy!!