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 Rice, Udupi Style Southekayi Palya Recipe for a complete meal.
