chop the potatoes into small cubes and keep immersed in water to avoid turning brown.

in a large vessel, cook peas and potatoes by adding a cup of water and some salt.

cook 10 minutes or till potatoes and peas are soft yet holding their shape.

keep all masala ingredients ready and dry roast urad dal till lentils turn slightly brown.

blend grated coconut, turmeric powder,coriander seeds, cumin seeds, jaggery, tamarind, red chillies and roasted urad dal into fine paste.

add the ground masala paste and cook for 5 minutes.

add salt to taste and water. adjust the consistency.

prepare the tempering by adding oil, mustard seeds, red chilli, hing and curry leaves. when mustard seeds pop up transfer it to gassi.

serve batani gasi with chapati, poori or hot steamed rice.