Recipe credit of vatana batatyacha rassa goes to my late mom-in-law NANDINI THAKUR. A very easy and very tasty recipe using easily available spices. A no onion,no garlic recipe, it is a regular on fasting and festival days in Maharashtrian cuisine. Simple flavourful recipe.
- 1 cup Green Peas
- 2 Potatoes peeled and cut into cubes
- 5 tbsp freshly scraped coconut
- 3 cloves
- 6 to 7 black pepper
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2″ piece of cinnamon
- 1/8 tsp turmeric powder
- 4 tsp kashmiri chilli powder (adjust as per individual taste)
- A piece of tamarind (optional)
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/8 tsp asafoetida
- Salt to taste
- Finely chopped coriander leaves to garnish
- Heat a tsp of oil in a non stick pan, roast cloves, black pepper, cumin seeds, coriander seeds, cinnamon till fragrant, transfer to a plate and in the same pan add fresh coconut and roast till brown taking care not to burn it.
- Grind the roasted spices, roasted coconut a pinch of turmeric powder, a little red chilli powder, tamarind to a smooth paste adding little water and keep aside.
- Heat oil in a non-stick pan. Add mustard seeds, asafoetida. When the mustard seeds splutter add turmeric powder, red chilli powder , saute, immediately add green peas, cubed potatoes, saute well add hot water enough to cook the peas and potatoes.
- Cover and cook till 3/4th done. Add the ground masala , a little water to get the desired consistency and salt and cook till done.
- Garnish with coriander leaves.
- Serve hot rassa bhaji as a side dish with polis, rotis or even dal rice.
METHOD 2 :
- Alternatively you can also cook the same in the pressure cooker. After sauteing the green peas, cubed potatoes, add the ground masala, salt and hot water to get the desired consistency, cover with lid and cook it until pressure is released once. Switch off the flame, Once the pressure settles down, garnish the rassa with finely chopped coriander leaves. Serve hot.