Onion Potato curry (Kanda Batata Rassa)
Kanda batata Rassa in Marathi Time: 25 minutes Makes: 4 servings I ngredients: 1 Big onion (cutting instructions step 1) 4 medium po...
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Kanda batata Rassa in Marathi
Time: 25 minutes
Makes: 4 servings
Ingredients:
1 Big onion (cutting instructions step 1)
4 medium potatoes
Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 to 3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh coconut, scraped
2 tsp tamarind pulp (thick)
2 to 3 tbsp Jaggery or to taste
2 tsp Goda masala
Salt to taste
Method:
1) Use white or yellow onion. Trim the top and bottom of the onion. Peel and dice into medium pieces. You may separate the layers and dice.
2) Peel the potatoes. Cut into medium cubes.
3) Heat oil into a kadai. Prepare tempering by adding mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add potato cubes and mix well. Cover and cook over medium heat until potatoes are 70 % done.
4) As soon as potatoes are almost done, add onion and salt. Mix well. Cover and cook for 3-4 minutes.
5) Add sufficient water to make rassa. Add tamarind, goda masala, peanuts powder and coconut. Let it boil over medium heat.
6) Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with white rice or chapati.
Time: 25 minutes
Makes: 4 servings
1 Big onion (cutting instructions step 1)
4 medium potatoes
Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 to 3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh coconut, scraped
2 tsp tamarind pulp (thick)
2 to 3 tbsp Jaggery or to taste
2 tsp Goda masala
Salt to taste
Method:
1) Use white or yellow onion. Trim the top and bottom of the onion. Peel and dice into medium pieces. You may separate the layers and dice.
2) Peel the potatoes. Cut into medium cubes.
3) Heat oil into a kadai. Prepare tempering by adding mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add potato cubes and mix well. Cover and cook over medium heat until potatoes are 70 % done.
4) As soon as potatoes are almost done, add onion and salt. Mix well. Cover and cook for 3-4 minutes.
5) Add sufficient water to make rassa. Add tamarind, goda masala, peanuts powder and coconut. Let it boil over medium heat.
6) Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with white rice or chapati.
since onion is used it will also be good to add garlic n ginger after hing n mustard. One more thing if goDa masala is slightly fried with tempering before adding water is suggested.
ReplyDeleteThanks Shantaram for your suggestion. Do try this recipe as it is. certainly, it is always better to make slight changes in the recipe to suit your taste.
ReplyDelete