Food Blogs
Batata Tomato Rassa Bhaji Recipe
Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the Batata Tomato Rassa Bhaji revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this dish is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option!
![batatarassabhaji2612](https://hungryforever.net/wp-content/uploads/2015/11/batatarassabhaji2612-720x405.jpg)
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
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Ingredients
For The Paste
- 2 1/2 tsp Oil
- 1/2 cup sliced onions
- 1/4 cup grated dry coconut kopra
- 1 Cardamom elaichi
- 1 cinnamon dalchini
- 5 whole black peppercorns kalimirch
- 1 tsp coriander seeds dhania
- 1/4 tsp fennel seeds saunf
- 1/2 tsp Poppy seeds khus-khus
- 1 bayleaf tejpatta
- pinch aof fenugreek seeds methi
- 3 whole dry red kashmiri chillies broken into pieces
- 1 1/4 cups potato cubes
Other Ingredients
- 1/2 cup tomato cubes
- 2 tsp Oil
- 1/4 tsp Mustard seeds rai / sarson
- pinch aof asafoetida hing
- 1/4 tsp Turmeric powder haldi
- 1/2 tsp sugar
- salt to taste
- 1 tbsp finely chopped coriander dhania
Ingredients
For The Paste
Other Ingredients
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Instructions
For the paste
- Heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour.
- Add the coconut and sauté on a medium flame for 1 minute. Keep aside.
- Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely.
- Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside.
How to proceed
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes.
- Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally.
- Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute.
- Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Serve hot garnished with coriander.