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A creamy, tangy, and mildly spicy potato curry from Mangalore. Made with a freshly ground coconut and spice masala, this classic comfort food is best enjoyed with steamed rice or neer dosa.
For 4 servings
Boil the potatoes. In a medium pot, combine the potato cubes, 4 cups of water, and 1/2 tsp of salt. Bring to a boil and cook for 10-12 minutes until the potatoes are fork-tender but still hold their shape. Drain completely and set aside.
Roast the masala spices. Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds. Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them. Remove from heat and let cool slightly.
Grind the masala paste. In a blender, combine the roasted spices, grated coconut, roughly chopped small onion, garlic cloves, turmeric powder, and soaked tamarind (squeeze out the pulp and discard the seeds/fibers). Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to achieve a smooth consistency.
Cook the curry base. Heat 1.5 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat. Add the finely chopped medium onion and sauté for 6-8 minutes until soft and golden brown. Pour in the ground masala paste and cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and oil begins to separate from the edges of the masala.
Simmer the gassi. Add the boiled potato cubes and 1 tsp of salt to the pot. Gently mix to coat the potatoes with the masala. Pour in the remaining 2 cups of water and stir well. Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
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A creamy, tangy, and mildly spicy potato curry from Mangalore. Made with a freshly ground coconut and spice masala, this classic comfort food is best enjoyed with steamed rice or neer dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 325.7 calories per serving with 5.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the tempering (tadka). While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the urad dal (if using) and fry until it turns light golden. Finally, add the curry leaves and asafoetida, and sauté for a few seconds until the leaves are crisp.
Finish and serve. Immediately pour the hot tempering over the simmering Batate Gassi. Stir gently to combine. Let it rest for 5 minutes before serving. Serve hot with steamed rice, neer dosa, or sannas.
Add 1 cup of boiled black chickpeas (kala chana) along with the potatoes for a protein-rich version known as 'Chane Gassi'.
You can replace potatoes with other vegetables like yam (suran), raw banana, or breadfruit. Adjust boiling times accordingly.
For a richer, creamier texture, add 1/4 cup of thick coconut milk at the very end of cooking. Stir it in and heat gently for one minute, but do not let it boil.
Spices like turmeric, coriander, and cumin are packed with antioxidants that help protect the body against cellular damage caused by free radicals.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used by the body for energy compared to other fats.
Ingredients like cumin, coriander, and asafoetida are traditionally known to support healthy digestion, reduce gas, and alleviate bloating.
Gassi is a signature curry from the Mangalorean (Tuluva) cuisine of coastal Karnataka, India. It is characterized by a thick, creamy gravy made from a base of finely ground coconut and roasted spices, with a tangy note from tamarind.
Batate Gassi can be part of a balanced diet. It contains beneficial spices like turmeric and cumin. The coconut provides healthy fats. However, it is a potato-based curry, making it rich in carbohydrates. Enjoy it in moderation, especially if you are monitoring your carb intake.
One serving of Batate Gassi (approximately 1 cup or 330g) contains around 300-320 calories. This can vary based on the amount of oil and coconut used.
Yes. If using frozen grated coconut, thaw it completely before grinding. If using desiccated coconut, soak it in 1/2 cup of warm water for 15-20 minutes to rehydrate it before grinding into a paste.
Traditionally, Batate Gassi is served with steamed rice, Neer Dosa (a thin rice crepe), or Sannas (steamed rice cakes). It also pairs well with chapati or roti.
Leftover Batate Gassi can be stored in an airtight container in the refrigerator for up to 3 days. The gravy may thicken, so you might need to add a splash of hot water when reheating.