Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa

Cuisine: Mangalore

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Green gram sprouts / Moong sprouts – 1 cup
Potato – 1 (cubed)
Coconut oil – 1 tbsp
Big onion -1
Tomato – 1
Tamarind – Small gooseberry size
Salt and water – as needed

To roast and grind

Cooking oil – 1 tbsp
Big Onion – 1/2
Coriander seeds – 1 tbsp
Byadgi Red chilli – 3 to 4
Cumin seeds – 1 tsp
Methi seeds – 1/4 tsp
Garlic cloves – 2
Curry leaves – 10
Grate coconut – 1/2 cup
Cinnamon – 1 inch (optional, I used it)

To temper

Cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Crushed Garlic cloves with skin – 3
Dry red chilli – 1
Asafoetida / Hing – 1/2 tsp
Curry leaves – few

METHOD

Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
Grind to a smooth paste adding water. Set aside.
In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
Serve hot with plain rice, roti and dosa. Enjoy !

METHOD – STEP BY STEP PICTURES

Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.
Grind to a smooth paste adding required water. Set aside.
In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.

Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under “to temper” and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

Adjust the quantity of red chillies as per your taste.
Use Byadagi red chilli for bright color gravy.
Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
You can skip potato if you don’t like it.
Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.

Try this Mangalore special Sprouted green gram curry and Enjoy !