RCI-Maharashtra: Flower-Batata Rassa

This month’s Regional Cuisine of India (RCI – brain child of Lakshmi of Veggie Cuisine) event is being hosted by lovely Nupur (@ One Hot Stove). And this month’s state is Nupur's very own Maharashtra.

Many of Maharashtrian dishes are simple made with basic ingredients from the pantry (just like Andhra food). I would like to thank Nupur for giving this opportunity to learn more about this cuisine.
RCI-Maharashtra: Flower-Batata Rassa

This recipe is adapted from this site (thanks again Nupur for the site). I wanted to buy black Maharashtrian masala listed in the recipe to make the dish more authentic, but couldn’t find it in the Indian grocery near me, so I used garam masala instead.

This month’s Regional Cuisine of India (RCI – brain child of Lakshmi of Veggie Cuisine) event is being hosted by lovely Nupur (@ One Hot Stove). And this month’s state is Nupur's very own Maharashtra. Many of Maharashtrian dishes are simple made with basic ingredients from the pantry (just like Andh...

Flower-Batata Rassa

Summary

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  • Courseside dish
  • Cuisinemaharashtrian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Cauliflower – , broken into florets
1 bunch
Potato – medium, chopped
2
Onion – medium
1
Green chilies – chopped fine
4
Turmeric
1 tsp
Cumin seeds
1tsp
Ginger + Garlic paste
1 tsp
Garam masala
1 tsp
Coriander powder
1 tsp
Cumin powder
1 tsp
Salt
to taste

Steps

  1. Heat 1tbsp oil in a pan; add cumin seeds and after they crackle, add turmeric, ginger + garlic paste and fry for 30 seconds.
  2. Add chilies and onions and fry till onions turn golden.
  3. Add potatoes and cauliflower florets, 1 cup water and mix. Cover and cook for 10 minutes or till they turn tender.
  4. Add garam masala, powders, salt and mix gently taking care not to break the florets. Let the gravy simmer for 5 minutes to thicken the gravy.
  5. Garnish with coriander leaves and serve with rice or chapatti.
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