This is a spicy and tangy recipe that can be cooked with basic ingredients easily available at home. The spicier the gravy, the tastier it will be. Minor variations in a recipe gives rise to another delicious recipe. Similarly in this recipe I’ll be posting 3 different options you can try. Posting the very simple Batatyacha Rassa 😍😍.

RECIPE :

Ingredients

  • 1 potato (approximately 1 cup) washed and peeled and cut into cubes or cut into 1/2 and then sliced lengthwise thinly and then kept in a bowl of water to prevent oxidation
  • 1 tomato (approximately 1 cup) sliced thinly lengthwise and cut into half
  • 2 onions cut lengthwise thinly and cut into half
  • 2 tbsp oil
  • A paste of 4 to 5 cloves of garlic, 1/4th” piece of ginger, 1 green chilly and 2 to 3 sprigs of coriander leaves
  • 1/4th tsp turmeric powder
  • 3 tsp kashmiri chilli powder (adjust to taste)
  • 1/4th to 1/2 tsp spicy chilli powder (to be added at a later stage only if required)
  • Salt to taste
  • Finely chopped coriander leaves to garnish

METHOD:

  • Heat oil in a flat pan, add onions, saute till transluscent. Add ginger garlic green chilly coriander leaves paste.
  • Saute well till you get the aroma, then add turmeric powder, red chilli powder, add tomatoes and saute well till the tomato softens and oil leaves the sides, then add potatoes and mix well.
  • Add enough hot water (say about 2 1/2 cups) to cover the potatoes. Add salt, mix well and cover and cook on low flame till 3/4th done. 
  • Now you can give the finishing touches to this recipe as per your choice in 3 different ways.

METHOD 1 )

  • Add spicy chilli powder as per spice required and 1/4th to 1/2 tsp garam masala and mix well and bring it to a boil abd cook till done.Sprinkle a little garam masala on top and garnish with coriander leaves.
  • Serve hot with chapatis, rice and tomato onion raita.
  • Garam masala should be added in limited quantity as it has a strong flavour.

METHOD 2 )  

  • Add 2 tsp Sunday Masala, spicy chilli powder as per spice only if required, mix well and bring it to a boil and cook till done.
  • Serve hot with chapatis, rice and tomato onion raita.

METHOD 3 )  

  • Add Malwani Masala, adjust chilli powder depending on spice content in Malwani Masala, mix well and bring it to a boil and cook till done.
  • Serve hot with chapatis, rice and tomato onion raita.

NOTE:

  • Kashmiri  chilli powder gives the perfect orange red colour to the gravy.I have added extra Kashmiri chilli powder,as I like it spicy, hence the dark colour to the gravy.
  • Garam masala should be added in limited quantity as it has a strong flavour.

TIPS:

  • Left over rassa bhaji also tastes great and makes a tasty breakfast too. Top hot rassa bhaji with tomato onion raita and serve it with hot puris/ phulkas/ chapatis.
  • For added dash of spice sprinkle 1/8tsp of freshly crushed black pepper, tastes great too.
  • You can sprinkle a little amchur powder for added tanginess if required.