Alugadde Batani Gasi Recipe – Potatoes And Peas Gassi

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  • To begin making the Alugadde Batani Gasi Recipe – Potatoes And Peas Gassi , prep all the ingredients and keep aside.

  • Into a pressure cooker, add the green peas along with a little salt and ¼ cup of water. Pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to retain the fresh green colours of the peas. Keep aside.

  • To cook the potatoes, cut the potatoes into half and add it into the pressure cooker. Add half cup of water and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. 

  • Once pressure has released and the potatoes have cooled peel the potatoes and cut into cubes. Keep aside.

  • To make the freshly ground coconut masala, heat a pan over medium heat. Add the urad dal and dry roast until it becomes golden brown. Add the cumin seeds, coriander seeds and dry red chillies and roast them for a few seconds until the seeds start crackling.

  • Turn off the heat and allow the roasted ingredients to cool.

  • Add the roasted dal, cumin seeds, coriander seeds, red chillies, along with the coconut, tamarind, turmeric powder, jaggery and half cup of warm water. Blend to make a smooth paste. Keep aside.

  • Heat oil in a pan; add the mustard seeds, dry red chillies and allow the seeds to crackle. Stir in the curry leaves and give it a stir.

  • Add the ground coconut masala, the cooked peas and potatoes along with 1/2 cup of water and stir well to combine. 

  • The gasi is usually thick, so you could adjust the consistency by adding more water if you like.  Give the gasi a brisk boil for 3 to 4 minutes and turn off the heat. 

  • Check salt and adjust according to taste and serve hot. 

  • Serve Batani Gassi Recipe (Udupi Style Potatoes and Peas Curry) with Steamed RiceUdupi Style Southekayi Palya Recipe for a complete meal.

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