Batatyacha Rassa - Potato Gravy

Here is the recipe for Batatyacha Rassa

Step by Step Pictures for making Potato Gravy

Ingredients

For Rassa

4 medium Potatoes
2 Tomatoes
4 Green Chillies
A Pinch Turmeric Powder
Water as required

For Seasoning

1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
A Pinch Asafoetida
Salt to taste
1 tsp Garam Masala
1 tbsp Cooking Oil
Coriander Leaves

Instructions

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.

Notes

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.

Recipe

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Batatyacha Rassa - Potato Gravy

Course Main Dish - Gravies

Cuisine Maharashtra

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Srivalli

Ingredients

For Rassa

• 4 medium Potatoes
• 2 Tomatoes
• 4 Green Chillies
• A Pinch Turmeric Powder
• Water as required

For Seasoning

• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A Pinch Asafoetida
• Salt to taste
• 1 tsp Garam Masala
• 1 tbsp Cooking Oil
• Coriander Leaves

Instructions

• 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.

Notes

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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