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# Batani Gasi Recipe

<img src="https://mintcdn.com/cookbook/D2xlsDyZkbl_HcKt/images/heroes/batani-gasi.webp?fit=max&auto=format&n=D2xlsDyZkbl_HcKt&q=85&s=edc766fc439a8099ee5414a8a63e4fa1" alt="Batani Gasi Recipe" className="rounded-xl" width="900" height="708" data-path="images/heroes/batani-gasi.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 10 min     |
  | **Cook time**  | 10 min     |
  | **Total time** | 20 min     |
  | **Serves**     | 3 servings |
</Accordion>

## Ingredients

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

### 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

### for tempering:

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

## 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.

## Step-by-step

<Steps>
  <Step>
    chop the potatoes into small cubes and keep immersed in water to avoid turning brown.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/504-1024x768.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    in a large vessel, cook peas and potatoes by adding a cup of water and some salt.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/506-1024x768.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cook 10 minutes or till potatoes and peas are soft yet holding their shape.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/507-1024x768.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    keep all masala ingredients ready and dry roast urad dal till lentils turn slightly brown.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/502-1024x768.jpg" alt="potato pea curry" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    blend grated coconut, turmeric powder,coriander seeds, cumin seeds, jaggery, tamarind, red chillies and roasted urad dal into fine paste.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/503-1024x768.jpg" alt="potato peas coconut curry" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add the ground masala paste and cook for 5 minutes.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/508-1024x768.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add salt to taste and water. adjust the consistency.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/512-1024x768.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    prepare the tempering by adding oil, mustard seeds, red chilli, hing and curry leaves. when mustard seeds pop up transfer it to gassi.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/5151-1024x768.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    serve batani gasi with chapati, poori or hot steamed rice.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/540a1.jpg" alt="batani gasi" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## 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.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/batani-gasi/](https://hebbarskitchen.com/batani-gasi/)
</Note>