To start preparing the Alugadde Batani Gasi – potatoes and pea pea recipe, prepare all the ingredients and set aside.
In a pressure cooker, add the green peas together with a little salt and ¼ cup of water. Pressure cook for 2 whistles and turn off the heat. Immediately release the pressure to keep the fresh green colors of the peas. Keep aside.
To cook the potatoes, cut the potatoes in half and add them to the pressure cooker. Add half a cup of water and cook at 3-4 whistles and turn off the heat. Allow pressure to release in a natural way.
Once the pressure is released and the potatoes cooled the potatoes and cut into cubes. Keep aside.
To prepare the freshly ground coconut Masala, heat a pan over medium heat. Add the URAD from the and dry roasted until it becomes golden brown. Add the cumin seeds, the coriander seeds and dry red peppers and roast them for a few seconds until the seeds begin to burst.
Turn off the heat and let the roasted ingredients cool.
Add the roasted cumin seeds, cumin seeds, coriander seeds, red chillies, together with coconut, tamarind, turmeric powder, jaggery and half a cup of hot water. Blend to make a smooth paste. Keep aside.
Heat the oil in a pan; Add mustard seeds, dry red chillies and let the seeds crackle. Mix the curry leaves and arouse them.
Add the coconut Masala to the ground, the cooked peas and potatoes together with 1/2 cup of water and mix well to combine.
Gasi is usually dense, so it is possible to adjust the consistency by adding more water if you wish. Gase a boiling to Gasi for 3-4 minutes and turn off the fire.
Check the salt and season according to the taste and serve hot.
Serve the Batani Gassi recipe (potatoes and pendulum peas) with steam rice, recipe on UDUPI SOUSE SOUTHEKAYI STYLE for a full meal.
