Battata Rassa baaji
Maharashtrian potato gravy
Ingredients
Main ingredients
- 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.
Masala paste
- 8-10 curry leaves
- 2 tbsp peanuts
- 5-6 cloves garlic
- 1/4 cup grated coconut
- 1 inch fresh ginger root
Masala powder
- 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
For tempering
- 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
for garnish
- 1-2 curry leaves
- 2 tbsp coriander leaves (chopped)
Instructions
- 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.
Notes
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!