Batatyacha Rassa – Potato Gravy

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Here is the recipe for Batatyacha Rassa

Serves 4
Preparation time – 10 mins
Cooking time – 10 mins


For Rassa
Potatoes – 4 medium
Tomatoes – 2
Green chilies – 4
Turmeric powder – a pinch
Water – as required

For Seasoning
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Asafetida – a pinch
salt to taste.
Garam masala – 1 tsp
Oil – 1 tbsp
Coriander leaves

Method to prepare

Wash and boil the potatoes in a cooker. Peal off the skin.

Chop the tomatoes to fine pieces. Slit the green chilies in the middle. Keep aside. Finely chop the coriander leaves.

Heat oil in a pan. Once the oil is hot, add mustard seeds, cumin seeds, asafetida and turmeric powder. Once it starts spluttering, add chopped tomatoes. Sim for 5 mins.

Add mashed potatoes and required quantity of water. Mix it well and bring it to a boil.

Since I didn’t have Black maharashtrian masala, I added the regular garam masala that I had, then salt and half of the coriander leaves.

The dish is ready within 5 mins.

Garnish with the remaining coriander leaves.

I served this with hot puris and it was really good. My daughter and athamma wanted this to be included in our regulars. This is a variation for us, as we never make potato gravy without onions.

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Batatyacha Rassa - Potato Gravy
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  1. Thanks for visiting my blog 🙂
    This recipe of potato gravy is one of my favorites, especially when I am in a hurry. Good entry for Maharashtrian cuisine.
    Do visit again 🙂

  2. Archana the pleasure was mine. You have a nice site.

    Hello Nupur hope the recipe I have tried out is how its made traditionally.

    Very true Asha

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