Maharashtrian Batata Rassa Bhaji
Recipe type: Side, Snack, Main
RecipeCuisine: Indian
Serves: 6
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • White Paste: ½ cup roasted peanut
  • 8 -9 garlic cloves
  • 1.5 tbsp desiccated coconut
  • 1-inch ginger
  • For Curry: 3 tbsp oil
  • 3 medium sized potatoes (peeled and chopped into small cubes)
  • 3 onion chopped finely
  • 8 - 9 curry leaves chopped finely
  • 1 t/s mustard seed
  • 1 t/s cumin seed
  • a pinch of asafoetida (hing)
  • a pinch of fenugreek seed (methi dana)
  • 1 t/s nigella seed (kalaunji)
  • 1.5 t/s kashmiri red chili powder Or as spice required
  • 1 t/s turmeric powder
  • 1 tbsp jaggery powder
  • 1 tbsp sugar
  • 1 t/s coriander seed powder
  • 1 tbsp goda masala or 1 tbsp garam masala powder or 1 tbsp malvani masala
  • 1 cup green peas fresh Or frozen
  • 4-5 kokum Or 1 tbsp tamarind paste
  • ½ cup chopped coriander leaves
  • 3 cups water
  • salt as per taste
How to make the recipe?
  1. Firstly peel the potatoes and chop them into cubes. Immerse the chopped potatoes with some salt into water enough to cover the potatoes.
  2. I have roasted the peanuts as it was raw. If you have already roasted coconut then use them directly.
  3. Grind all the ingredients for the white paste until smooth, uniform mixture is formed. Add a little water if required.
  4. Take oil in a wide bottomed pan place on medium heat. Once the oil is hot add curry leaves, mustard seed, cumin seed, hing, fenugreek seed, nigella seed, chopped ginger, turmeric and red chili powder.When they all crackle nicely.
  5. Add the chopped onion, sugar and some salt. Saute until it becomes light brown in color.
  6. Put the grounded white paste and saute until it leaves oil. Add some water if it's sticking to the bottom.
  7. Add 1 tbsp goda masala or 1 tbsp garam masala powder or 1 tbsp malvani masala, coriander powder.
  8. Saute for 2 mins more.
  9. Now add the potatoes and cook for 4-5 mins.
  10. Put salt, water, some coriander leaves, kokum, jaggery powder and green peas. Pressure cook until 3 whistles Or cook in a covered pan with water over it until potatoes are tender and cooked.
  11. Slice the potato with a knife if potatoes slice easily that means it's cooked. Taste and check alter any spices if required. Garnish with coriander leaves.
  12. Serve the rassa hot with pooris, rice, pav Or rotis.
Please use spice as required and preferred.
This curry is slightly hot, sour and spicy. So adjust the seasoning and spices accordingly.
If you don't have kokam use tamarind paste.
You could use tomatoes Or eggplant if you want.
This is generally of thin consistency but make as per your preference.
Recipe by Flavors of Mumbai at