Friday, March 2, 2012

Batata Kanda Rassa / Potato Curry - Maharashtrian Style

Red Potatoes - 4, medium sized
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Curry Leaves - 5
Red Onion - 1 small, finely sliced (sliced, not chopped)
Garlic Cloves - 4, grated
Green Chili - 2, chopped
Tomato - 1, grated
Ginger - 1/2 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Water - 2 cups

Boil the potatoes till soft and completely cooked. Break the boiled potatoes coarsely with a fork. Keep aside.

Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds and hing. Add the minced garlic, curry leaves, chopped green chili and thinly sliced red onion. Saute till the onion gets soft and gets slightly brown.

Now add the grated tomato, grated ginger, turmeric powder, red chili powder, roasted coriander powder. Cook on slow fire till the mixture gets pulpy and releases oil.

Add the coarsely mashed potato and salt. If you want the rassa to be really hot, you can add a few more green chilies now. Mix well with all the spices. Add 2 cups of water and bring to boil. Cook for a few  minutes more till the gravy reaches desired consistency. Goes well with puris, theplas, parathas.

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