Batani Ghashi (Attanya Ghassi) /Konkani Recipes.

Green peas is called Batani also known as Attano in Konkani. Batani Ghashi or Attanya Ghassi is a very delicious Konkani style coconut masala curry using dry Green peas. Batani Ghashi or Batani Gashi is a tasty side dish goes well with rice.

The following ingredients are needed to prepare Batani Ghashi /Batani Gasi / Attanya Ghassi.

Ingredients:-

Dry Green peas. -1 cup
Dharmbya Sol.   -2 small pieces.(Kudam Puli) 
Salt.                    - to taste

For grinding Coconut Masala paste:-

Grated Coconut. -1 cup
Dry Red chillies. -5
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.     -1tsp
Urad dal.          -1/2tsp
Mustard seeds. -1/2tsp
Methi seeds.     -1/4tsp

Instructions:-

Wash and soak dry Green peas in water overnight or for 8 hours. Pressure cook the soaked Green peas adding required water for 2 whistles. Keep aside.

Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding very little water. Keep aside the ground Coconut masala paste.

Method:-

In a cooking vessel add the pressure cooked Green peas, required amount of Salt, Dharmbya sol and 1cup of water. Boil for 3 minutes on low flame.

Add ground Coconut masala paste and mix well. The consistency of the gravy is semi thick. You can add little more water to increase the consistency. Boil the gravy for 2 minutes on low flame and switch off the flame.

Heat Coconut oil in a pan on low flame for seasoning. Add Urad dal and saute well. Splutter Mustard seeds and Methi seeds and saute well.Switch off the flame.

Pour the above seasoning into the Ghashi in the cooking vessel.

Transfer the Batani Ghashi to a serving bowl.

A tasty and delicious Batani Ghashi /Attanya Ghassi is ready to serve with rice.

Note:-

Dharmbya sol also known as Kudampuli (Kerala Tamarind) is used as a souring agent in this recipe. Instead of Dharmbya sol you can add a small pieces of dry Mango in the curry.