Friday, June 22, 2007

Batata Rassa

Rassa Bhaaji is sabji in Maharshtrian meal where the gravy is very thin. Batata Rassa is a wet sabji from potato with thin gravy which I'll be posting for RCI Maharashtrian Cuisine! I didnt get to spend time with my in laws after marriage.. So I cant really say much about dishes and cooking style at my in laws.. This is my husband's recipe and so I had to post it! :) Hence this is probably the only recipe that I learnt from my laws :D Enjoy this spicy batata rassa with hot rice once and you would surely give it another try!

Batata Rassa

What you need:

2-3 Potatoes,diced
1 inch Ginger
3-4 cloves Garlic
1/2 cup dry Cocunut, grated
1/4 cup Corriander
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tsp Goda Masala
1-2 tsp Red Chilli Powder
1/2 tsp Turmeric
1/3 cup Peanut Powder(roasted)


How to proceed:

1) Add ginger, garlic, corriander and cocunut to mixer and prepare a smooth paste
2) Heat 4-5 tsp Oil and add mustard and cumin seeds to it
3) When mustard seeds start spluttering, add asafoetida and paste to it
4) Fry the paste till it turns golden brown
5) Now add goda masala, red chilli powder and turmeric, mix well
6) Add diced Potatoes and saute for 5-7 mins
7) Now add 2-3 cups water (as desired) and let potatoes are cooked
8) Add salt and cook till oil comes up and forms a layer (This might seem too oily but its that way :) This oil is called Tarri/Tawang in Marathi)
9) Now add peanut powder and let cook for another 5 mins
10) If potatoes are still uncooked, cover and cook for some more time
11) Serve hot with rice, bhakris or chapatis!


Anonymous said...

wow super recipe aarti. i have been searching for this one for a long time now. i love the tarri :)


Anonymous said...

Thank you for the recipe :-)