If you enjoy vegetarian Mangalorean recipes, Batate Batani Gassi is a recipe that deserves a place in your kitchen. This comforting curry combines dried green peas, potatoes and a freshly ground coconut and spice masala.
Like most Mangalorean recipes, the magic of this gassi lies in the freshly roasted spices and coconut. Every household has its own variation, and this is the version I have grown up enjoying and continue to make for my family.
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About Batate Batani Gassi
Batate Batani Gassi is a traditional Mangalorean curry made with batate (potatoes) and batani (dried green peas) simmered in a fragrant coconut-based masala. The masala is prepared by roasting whole spices, onions, garlic, curry leaves and fresh coconut before grinding everything into a smooth paste.
This flavourful curry pairs beautifully with steamed rice, puris and chapatis.
Why You’ll Love This Recipe
- Authentic Mangalorean flavours
- Made with freshly roasted spices
- Perfect for everyday meals as well as special occasions
- Tastes even better the next day as the flavours continue to develop
Batate Batani Gassi
Ingredients
Main Ingredients
- 1 cup dried green peas
- 2 medium potatoes, peeled and chopped
For the Masala Paste
- 1 tsp coconut oil
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 5–6 black peppercorns
- â…› tsp fenugreek (methi) seeds
- 4–5 cloves
- 1-inch cinnamon stick
- ½ tsp poppy seeds (khuskhus)
- 5–6 dried red chillies
- 5 cloves garlic
- 1 onion, roughly chopped
- 2–3 sprigs curry leaves
- 1 cup freshly grated coconut
- ½ tsp turmeric powder (add while grinding)
- Water, as required
For the Curry
- 1 tsp coconut oil
- 1 tsp mustard seeds
- A few curry leaves
- A pinch of hing (asafoetida)
- 1 small onion, chopped
- 1 tomato, chopped
- Salt to taste
- 1–2 tbsp chopped coriander leaves, for garnish
Instructions
- Wash the dried green peas and soak them for 7–8 hours or overnight.
- Drain the soaked peas and transfer them to a pressure cooker. Add salt and 2 cups of water. Pressure cook for 4 whistles or until the peas are soft. Keep aside. Â
- To prepare the masala, heat 1 tsp coconut oil in a pan. Add coriander seeds, cumin seeds, black peppercorns,fenugreek seeds, cloves, cinnamon and poppy seeds. Roast for a few seconds until aromatic.
- Add the dried red chillies and roast briefly. Then add the garlic, chopped onion and curry leaves. Sauté until the onion turns translucent.
- Transfer the roasted ingredients to a plate
- In the same pan, add the grated coconut and sauté for 2–3 minutes until aromatic. (Do not brown the coconut.)  Allow everything to cool.
- Transfer the roasted spices, onion mixture and coconut to a mixer jar. Add turmeric powder and enough water, then grind to a smooth paste.
- Heat 1 tsp coconut oil in a pan. Add mustard seeds. Once they splutter, add curry leaves, hing and chopped onion. Sauté until the onion softens. Â
- Add the chopped tomato and cook until it becomes soft and mushy. Â
- Add the chopped potatoes along with a little water. Cover and cook until the potatoes are almost tender. Â
- Add the cooked green peas along with their cooking water, followed by the ground masala.
- Mix well and adjust the consistency by adding more water if required.
- Check the salt and simmer the curry for 8–10minutes, allowing the flavours to blend. Â
- Garnish with chopped coriander leaves andserve hot with steamed rice, puris or chapatis.
Tips for the Best Batate Batani Gassi
- Soak the dried green peas overnight so they cook evenly.
- Roast the spices on a low flame until aromatic. Avoid over-roasting, as this can make the masala bitter.
- Freshly grated coconut gives the curry its authentic taste and texture.
- Adjust the consistency by adding a little more water if you prefer a thinner curry.
- Allow the curry to simmer for a few minutes after adding the ground masala. This helps all the flavours blend beautifully.
Recipe Video
More Mangalorean Curries
Basale Kudu Saar
Padengi Batate Gassi
Thoute Koddel
Kuduta Saar
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