Print Options:

Potato & Peas Gashi

Servings 4
Description
Vegetables simmered in a thick coconut based gravy, from the cuisine of coastal Karnataka
Ingredients
  • 2 medium potatoes
  • 3/4 cups green peas
  • salt to taste
  • 1 teaspoon oil
    • For the masala paste
  • 1 cup coconut
  • a marble size piece tamarind
  • 3-4 dry red chillies (byadgi)
  • 1 teaspoon coriander seeds (dhania)
  • 1-2 green chillies
    • For the tempering
  • 2 teaspoons oil (coconut or vegetable)
  • 1 teaspoon mustard seeds
  • 1 dry red chilli (broken)
  • 1/8 teaspoon hing/ asafoetida (optional)
  • few curry leaves
Instructions
  1. Peel and cube potatoes. Boil peas and potatoes with some salt till 3/4th cooked. Drain and set aside. Reserve the water for gravy.
  2. For the masala paste, fry the red chillies in 1 tsp oil till crisp and bright red. Grind together with the remaining ingredients for masala paste. Add the green chillies towards the end and grind.
  3. In a thick bottom pan put the vegetables, masala paste, some water, salt. Cook till gravy thickens. Remove from heat.
  4. For the tempering, in a small pan heat oil, add mustard seeds and let crackle. Add remaining ingredients. Pour over the gashi. Cover and set aside for 2 mins to let the flavors blend.
  5. Serve hot with steamed rice, neer dose, chapathis, set dosa, puris.
Note
When grinding the masala paste, you can also add 2 cloves garlic.
When grinding the masala, you can also add quarter or half of a tomato for color.
When grinding the masala, you may also add cumin seeds or may add cumin for the tempering.
For the tempering, you may also add garlic, chopped onion. Fry till brown and then add to the gashi.
You may make gashis of kabuli or black chana, raw jackfruit, chana-yam, chana-raw banana.
Read it online: https://prathiruchi.com/recipe/potato-peas-gashi/