Potato Peas Curry (Batate Batani Ghashi)

Potato Peas Curry (Batate Batani Ghashi)

Gashi in Konkani cuisine, are coconut based thick gravys prepared using different vegetables. Ghashi/ghasi are spicy curries prepared to go with rice for lunch and dinner. Potatoes and peas are a match made in heaven. When used together in a coconut gravy with caramelised onions they taste absolutely delicious. This curry is called batani ghashi or batate batani gashi in Konkani. Batato means potato and batani refers to green peas in Konkani. This curry takes great with dosas like bakri polo too.

When you add soft well cooked cauliflower florets along with well cooked potatoes & green peas, they all 3 dance together in joy in a beautiful coconut gravy. Surely will make you dance in joy too. 


Ingredients:

  • 1 big sized potato
  • 1/2 cup of fresh green peas
  • 1 cup of cauliflower florets separated
  • 5 dried red chillies
  • 1/2 a lemon sized tamarind
  • 3/4 cup grated coconut
  • Salt to taste

Seasoning: 2 types 

  • 1 big sized finely chopped onion
  • 3 tablespoons of oil

OR

  • 1.5 tablespoons of oil
  • 1/2 teaspoon of mustard seeds
  • 2 leaflets of curry leaves

Preparation Method:

1. Peel green peas. Peel & dice potato. Add both of them into a pressure cooker along with 1 cup of water and salt. Cook them for just 1 whistle or else they tend to over cook and get mushy.

If you are using cauliflower florets separate them into pieces, wash them, add them to hot water for 5 minutes along with rock salt & turmeric. Add them on top of potatoes & green peas & pressure cook. Alternatively you can also cook cauliflower florets separately in a cooking vessel with salt & water until they have just softened up. You can control it's cooking better this way. 

2. Meanwhile, prepare the masala for the curry. Fry dried red chillies for a 1-2 minutes using few drops of oil in a tempering pan until you a get a nice aroma of fried red chillies. Remove them from heat and let them cool completely.

3. Then grind them along with grated coconut and tamarind into a smooth paste using as much water as required.

4. Add the ground masala to a cooking vessel, add in cooked potatoes & green peas into it and mix well.

5. Add in required amount of stock - the water used to cook green peas & potatoes. Add enough to make a curry of semi thick consistency. 

6. Bring the curry to boil. Check and adjust salt.

7. Once the curry comes to a boil, simmer it for few minutes until the rawness of the masala goes off. 

8. Then season the curry the way you wish, using caramelized onions or using mustard & curry leaves.

9. Seasoning the curry using onions:

a. Heat up a tempering pan. Add in oil and add in finely chopped onions. Fry them until they start to brown. Saute in between to ensure uniform frying.

b. Add this seasoning to the curry and mix well. Then allow the curry to simmer for a minute so that the seasoning gets infused into the gravy.

c. Then remove the curry from heat and it is ready to be served along with rice.

10. Mustard-curry leaves seasoning: If you haven't added caramelized onions to the curry & want a simple mustard-curry leaves seasoning then remove the curry from heat once the rawness of the masala goes off. (in step 7) Then to season it, heat a tempering pan, add in oil, mustard seeds. Once mustard seeds start popping, add in curry leaves and let them sizzle for few seconds. Add the seasoning to the curry and mix well. Serve the curry hot with rice.


Side Note:

You can cook potatoes, green peas either in a pressure cooker or in a cooking vessel. 

If you're cooking them in a cooking vessel, then cook green peas until they are half done using 1 cup of water and salt. Then add in potatoes and cook them together until green peas and the potatoes are almost done and soft.


Find more Konkani cuisine curry recipes here

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