Name: Maharashtrian Flower Batata Rassa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Cauliflower, cut into florets; 1 Potato, peeled and cubed; ½ Onion, finely chopped; ½ Tomato, finely chopped; ½ tsp Ginger-Garlic Paste; ½ tsp Mustard Seeds; ¾ tsp Goda Masala, gives the authentic Marathi flavor; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder; 1 tbsp Cooking Oil; 1 cup Water, hot; ½ tsp Salt; 1 tbsp Coriander Leaves, finely chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat oil in a heavy-bottomed pan or kadhai. Add mustard seeds and let them pop.
Add chopped onions and sauté until they turn translucent and slightly golden.
Stir in the ginger-garlic paste and fry for a minute to remove the raw smell.
Add the chopped tomatoes, turmeric powder, red chilli powder, and Goda Masala. Sauté until the tomatoes are mushy and oil separates from the edges.
Add the cauliflower florets and potato cubes. Toss them well in the masala for 2-3 minutes to sear the vegetables slightly.
2–3 min
Pour in the hot water to create the 'Rassa' (thin gravy) and add salt. Bring it to a boil.
Cover the pan and let it simmer on low-medium heat for 12-15 minutes until both the potatoes and cauliflower are fork-tender.
12–15 min
Turn off the heat, garnish generously with fresh coriander, and serve hot.

How to tell it's done

Tender vegetables floating in a fiery red, thin, and highly aromatic soupy broth.

Getting it right

Tip

Unlike North Indian Aloo Gobi which is dry and thick, 'Rassa' implies a soupy, thin gravy. Do not thicken the gravy; it is meant to be slurped up with bread or rice.

What to serve it with

Dunk hot Jowar Bhakri or Chapatis directly into the Rassa. Also tastes wonderful poured over plain rice.

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Ingredients