Batani Gasi Recipe

Time and servings

Prep time	10 min
Cook time	10 min
Total time	20 min
Serves	3 servings

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Ingredients

• 1 cup peas (fresh / frozen)
• ½ potato (cubed)
• salt to taste
• water as required

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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

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for tempering:

• 1 tbsp coconut oil / any oil
• 1 tsp mustard seeds
• 2 dried red chilli
• pinch of hing
• few curry leaves.

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Instructions

1. chop the potatoes into small cubes and keep immersed in water to avoid turning brown.
2. in a large vessel, cook peas and potatoes by adding a cup of water and some salt.
3. cook 10 minutes or till potatoes and peas are soft yet holding their shape.
4. keep all masala ingredients ready and dry roast urad dal till lentils turn slightly brown.
5. blend grated coconut, turmeric powder,coriander seeds, cumin seeds, jaggery, tamarind, red chillies and roasted urad dal into fine paste.
6. add the ground masala paste and cook for 5 minutes.
7. add salt to taste and water. adjust the consistency.
8. prepare the tempering by adding oil, mustard seeds, red chilli, hing and curry leaves. when mustard seeds pop up transfer it to gassi.
9. serve batani gasi with chapati, poori or hot steamed rice.

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Step-by-step

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Notes

• the masala used here is raw, hence it doesn’t stay fresh for more than a day.
• to make it more healthy, add any vegetables of your choice.
• increase the number of green chilli to make it more spicy.
• do not over cook the potatoes. potatoes and peas must retain their shape.