Batate batani ghashi is a potato peas curry, which is a popular dish from the Indian state of Uttar Pradesh.

Potato Peas Curry is a dish made with green peas and potato. The curry is cooked in coconut milk and spices, and served with rice or bread.

Gashi is a thick coconut-based sauce made with various vegetables in Konkani cuisine. For lunch and supper, ghashi/ghasi are hot curries served with rice. Potatoes and peas go together like a dream. They’re especially wonderful when combined in a coconut gravy with caramelized onions. In Konkani, this dish is known as batani ghashi or batate batani gashi. In Konkani, batato signifies potato, while batani means green peas. This dish also goes well with dosas like bakri polo.

When you combine soft, well-cooked cauliflower florets, well-cooked potatoes, and green peas in a lovely coconut sauce, they all dance together in pleasure. It will undoubtedly make you dance with delight. 


Ingredients:

  • 1 potato (large)
  • 1/2 cup green peas, fresh
  • 1 cup divided cauliflower florets
  • 5 red dried chili peppers
  • 1/2 tamarind (around the size of a lemon)
  • 3/4 cup coconut grated
  • season with salt to taste

2 kinds of seasoning 

  • 1 finely sliced onion, large
  • 3 tablespoons of vegetable oil

OR

  • 1.5 tablespoons extra virgin olive oil
  • mustard seeds, 1/2 teaspoon
  • 2 curry leaves (leaflets)

Method of Preparation:

1. Remove the green peas from their pods. Potatoes should be peeled and diced. Add 1 cup of water and salt to a pressure cooker with each of them. Cook them for just 1 whistle, otherwise they may overcook and get mushy.

If using cauliflower florets, cut them into pieces, wash them, and soak them in boiling water with rock salt and turmeric for 5 minutes. Pressure cook them on top of the potatoes and green peas. Why? Cauliflower cooks more quickly than broccoli. If you put them in the bottom, they become extremely soft and dissolve. Later, completely dissolve in the curry. As a result, make sure they’re on top of the green peas and potatoes.

Alternatively, cook the cauliflower florets individually in a cooking pot with salt and water until barely tender. This way, you have more control over how it cooks. 

2. In the meanwhile, make the curry masala. In a tempering pan, fry dried red chilies for a minute with a few drops of oil till you get a pleasant fragrance of cooked red chillies. Take them off the fire and set them aside to cool fully. This process aids in the removal of the raw flavors.

3. Then, using as much water as necessary, grind them, together with shredded coconut and tamarind, into a smooth paste.

4. Transfer the ground masala to a cooking pan and stir in the cooked potatoes and green peas.

(If your green peas, potatoes, and cauliflower are already quite soft, add them after the masala has been diluted and nearly cooked through on the stove.) Otherwise, they’ll mash up and thicken the curry in a matter of hours.)

5. Pour in the necessary quantity of stock, which is the water from the green peas and potatoes. Pour in just enough to make the curry semi-thick. 

Keep it on the watery side since it will thicken as it cooks and even more when it cools.

6. Bring the curry to a boil in a pot. Salt should be checked and adjusted as needed.

7. Once the curry has to a boil, reduce the heat and simmer for a few minutes, or until the rawness of the masala has dissipated. 

8. Season the curry as desired, whether with caramelized onions or mustard and curry leaves.

9. Using onions to season the curry:

a. Get a tempering pan hot. Pour in the oil and finely chopped onions. Fry them till they become a golden brown color. To achieve consistent frying, saute in between batches.

a. Combine the curry and the tempering in a large mixing bowl. Enable about a minute of simmering time to allow the spice to permeate into the gravy.

c. After that, take the curry from the heat and serve it over rice.

If you don’t want to add caramelized onions to the curry and just want a basic mustard-curry leaves flavor, remove the curry from the heat after the rawness of the masala has gone away. (in the seventh step) Then, in a tempering pan, heat the oil and add the mustard seeds to season it. When the mustard seeds begin to pop, add the curry leaves and cook for a few seconds. Combine the curry and the tempering in a large mixing bowl. Serve the curry with rice while it’s still hot.


Observation:

Potatoes with green peas may be cooked in a pressure cooker or a cooking vessel. 

If you’re using a cooking pot, first simmer the green peas in 1 cup of water and salt until they’re half done. Then add the potatoes and boil them together until the green peas are nearly done and the potatoes are tender.

Here’s where you can see it in action:

 


Here are some more curry dishes from Konkani cuisine. 

Tags: Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, vegetarian, curry, peas, potatoes, onion flavor, side dish, lunch, gravy, spicy, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food

The batani recipe is a dish that originated in Bangladesh. It’s made of potatoes, peas, and spices.

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