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. Tomatoes, potatoes and onions are always available at home and this recipe is a saviour when you want to dish up a spicy delicious gravy in minimum time. Kanda khobra miri cha vatan as it is.called in Marathi, that is a ground mix of coconut, onion and black pepper gives added flavour to this simple recipe.
- 1 medium sized potato washed and peeled and cut into not very small cubes ( approximately and then kept in a bowl of water to prevent oxidation
- 2 tomatoes chopped into not very small cubes (approximately 1 1/2 cups)
- 1 onion thinly sliced lengthwise ( approximately 1/2 cup)
- 2 to 2 1/2 tbsp oil
- 1/8 tsp asafoetida
- A paste of 6 cloves of garlic, 1/4th” piece of ginger, 1/2 green chilly and 2 to 3 sprigs of coriander leaves
- 1/4th tsp turmeric powder
- 2 1/2 to 3 tsp kashmiri chilli powder (adjust to taste)
- 1/2 to 1 tsp spicy chilli powder ( adjust spice level to your choice)
- 1 1/2 tsp freshly scraped coconut, 6 to 8 black pepper and 1 1/2 tsp onion ground to a paste without adding water
- Tamarind pulp to be added if required
- Salt to taste
- Finely chopped coriander leaves to garnish
- Heat oil in a flat pan, add asafoetida, then add thinly sliced onion, saute till golden. Add ginger garlic green chilly coriander leaves paste.
- Saute well till you get the aroma, add turmeric powder, red chilli powder (as per spice required), add tomatoes, potatoes and saute well till the tomato softens and oil leaves the sides.
- Add enough hot water say about 1 3/4th cups/ just enough to cover the potatoes. Cover with a steam release lid and cook on flame between low and medium till 3/4th done, then add salt and the ground coconut mix, stir well and bring it to a boil. Now check the taste, you must feel that sharp tangy flavour. If not you need to add more tang. Add a little tamarind pulp for that tangy zing. Cook till done. Garnish with coriander leaves.
- Serve hot with chapatis,rice, dal and tomato onion raita.
- 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. Tastes great.
- The tomatoes should be red and juicy. If the tomatoes are not tart as required, add in a little tamarind pulp. This will give the perfect flavour to the rassa.
- I have used Ambari brand spicy chilli powder which is vety spicy. Adjust spice level as per individual choice.