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Batatyacha Rassa - Potato Gravy

Course Main Dish - Gravies
Cuisine Maharashtra
Prep Time 10 minutes
Cook Time 10 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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