The everyday potato gravy dominating from the street shops to the fabulous home cooks of Maharashtra is the one featured today on the blog.
The Maharashtrian cuisine series on Shhh cooking secretly group is coming up with some exciting flavours. My partner Avin, unfortunately, had to leave blogging, but she had suggested a couple of amazing ingredients for me t work with the humble potatoes and the tangy tamarind. These are two ingredients very commonly seen in Maharashtrian cuisine. So we chose the basic one to highlight.
The Maharashtra cuisine follows a Lacto ovo vegetarian style with the coastal regions relying on the fresh sea produce and meaty dishes forming a Sunday or occasional treat. What is unique about this cuisine is they have fire-breathing dragon style curries and serve it up in a thali with sinfully soothing desserts to match.
Here is one fire dragon one
The ample use of legumes, cashews, coconut and peanuts add to the nutritive value of the dishes. It also caters to the creamy craving without much cream in it.
Ideally, this current recipe is a spicy one and calls out for the rassa or the gravy part (a bit on the watery side). Keep the flat bread ready to dunk into it and serve it with sweet Basundi and it is better than a happy meal. The same recipe is made with meat and as the vegetrians want, with pan fried eggplant as a the meat substitute. Throw in some peas if you need some emreald pearls and make it all come wholesome. So here you are with the easy to tackle the recipe. Pair it up with some Kalonji Pulao or perfectly puffed poori and some Spiced buttermilk and with a serving of Basundi to finish you have a perfect indian meal ready.
Here is a request.
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See you next week.
Battata Rassa baaji
Maharashtrian potato gravy
- 3 medium potatoes (the ones that hold their shape upon cooking)
- 1 cup peas ( Fresh or Frozen)
- 1 large Onion chopped
- 3 cups drinking water
- 1 tbsp tamarind paste or extract from a small lime sized tamarind.
- 8-10 curry leaves
- 2 tbsp peanuts
- 5-6 cloves garlic
- 1/4 cup grated coconut
- 1 inch fresh ginger root
- 1 tbsp Malvani masala or goda masala
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1 tsp jaggery (optional)
- salt to taste
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tap fenugreek seeds
- 1/4 tsp Nigella seeds
- 1 pinch Asafoetida
- 1-2 curry leaves
- 2 tbsp coriander leaves (chopped)
- Cube the potatoes about 1/2 inch cubes and set aside
- Wash, peel and roughly chop the onions
- Remove 1 tbsp of these chopped one and finely chop them, add 2-3 curry leaves also and set aside
- Into the blender add the coconut, chopped onions, peanuts, ginger and garlic and make a fine paste.
- Into a pressure pan add the oil for tempering followed by, mustard cumin, nigella and fenugreek seeds.
- Once they start to sizzle and splutter add the curry leaves and onion, turmeric powder and chilli powder and saute till the onion turns slightly golden.
- Add the potatoes and mix them to coat the masala well.
- Add the tamaring paste, the ground masala paste, frozen peas (or fresh), water and mix well.
- Add the malvani masala, jaggery, coriander powder and salt and mix the curry base well.
- Pressure cook for 3 whistles and remove from heat.
- Once cool and the pressure releases, open the pressure cooker and add curry leaves and chopped coriander leaves and the gravy is ready to serve.
The Malvani masala powder, this recipe I promise to bring up soon to you as I loved the flavours and am sure you will too.
Tried this recipe?Let us know how it was!