RECIPE CARD

Name of the dish – Batate Batani Gasi

Recipe Category – Main Course

Portions –

QTY / Unit Ingredients

30 g Dry red chilli
18 g Coriander seeds
8g Jeera whole
4g Black pepper
4g Cinnamon stick
2g Clove
2g Cardamom
1g Mace
2g Star anise
1g Turmeric powder
To taste Salt
5g Curry leaves
80 g Garlic whole
200 g Onion
40 g Ginger Garlic Paste
10 g Coriander leaves
1 whole Grated Coconut
2g Saunf
1g Poppy seed
3g Mustard seeds
1g Fenugreek seeds
100 g Tomato
Half Coconut Coconut milk
300 g Green Peas
500 g Potatoes

About:

This dish can act like a vegetarian substitute for the Kori Saaru. It is nothing but potatoes and green peas
in a mild spicy coconut stew. Another contemporary substitute for vegetarians is Potatoes and
Mushroom curry which can be served with rice rotti.

Method:

1. Wash the potatoes, peel and cut into big dices and par boil and set aside.
2. Boil the green peas and set aside. Frozen green peas can also be used.
3. Broil red chillies, coriander seeds, whole jeera, black pepper, cinnamon stick, clove, cardamom,
mace and star anise and keep it aside.
4. Broil the coconut and add turmeric to it and set it aside.
5. Make a fine paste of spices and coconut by adding saunf, poppy seeds, fenugreek and mustard
seeds to this and keep it aside.
6. Add coconut oil to a lagan.
7. Add crushed garlic, curry leaves, sliced onion and sauté it.
8. Add tomatoes and cook for few minutes.
9. Add the wet masala and cook it for few minutes.
10. Add the potatoes and green peas, water if required, seasoning and cook until done.
11. Add the coconut milk and give it a boil and finish off with chopped coriander leaves.
12. This can be served with Neer Dosa or any kind of bread.