Flower Batata Rassa is a thick, flavorsome gravy veg preparation, with cauliflower and potatoes being the two star ingredients of the dish. A typical Maharashtrian preparation that goes along well with Chapatis and/or steamed rice. You can also pack it for your kid’s lunch with some rotis to accompany this preparation.
Cauliflower or flower as it’s local Indian abbreviation goes, is one of our family’s favorite vegetables. We have also got another North Indian preparation made of Aloo and Gobi on your channel/blog – Sarso Wali Aloo Gobi
It is also prepared on some special occasions and served with Pooris, Dal Tadka and Jeera rice. For this preparation, I prefer larger sized chunks/florets for potatoes and cauliflower. However, you can also cut into smaller pieces, which may proportionally reduce the cooking time of the dish. What makes this preparation flavorsome is addition of Goda Masala. This is a native spice blend of Maharashtra. It is a combination of spices like cardamom, cinnamon, cloves, bay leaf, white sesame seeds, coriander seeds, coconut flakes, cassia buds, Dagad phool (lichen). These spices are roasted in small quantity of oil, and grounded into a fine powder. The resulting spice blend can be stored in an air tight container and used in some authentic Maharashtrian recipes.
To add to the flavor, I have also added jaggery. Addition of ½-tsp of Jaggery or Sugar, often plays a huge role in balancing the flavors of a dish- typically in dishes that are amalgamation of different flavors. Sugar/jaggery balances all other flavors and adds a unique dimension to it. This is why I prefer adding very little sugar or jaggery to such dishes.
Prep time:
Cook time:
Total time:
Serves: 4-5
- Cauliflower (large florets)..........250g
- Potato (lengthwise).........250g
- Onions (finely chopped) ...150g
- Tomatoes (lengthwise).....150g
- Green Chilies (length wise) .......4
- Garlic.........8-10
- Ginger.......1.5 inches
- Coriander Leaves........1/2 cup
- Mustard Seeds....1/2-tsp
- Cumin Seeds......1/2-tsp
- Asafoetida pwdr......1/4-tsp
- Turmeric pwdr...1/4-tsp
- Curry Leaves...7-8
- Red Chili pwdr .... 1-tsp
- Coriander pwdr ....1-tsp
- Cumin Seeds pwdr .... ½-tsp
- Goda Masala pwdr ... 1.5-tbsp
- Salt .....to taste
- Jaggery..1-tsp
- Cooking Oil
- Coarsely grind Ginger, Garlic and Coriander Leaves.
- Heat 2-3 tbsp Cooking Oil in a pan. Put Curry leaves, mustard seeds, cumin seeds and asafoetida powder and turmeric powder. Mix well.
- Add chopped onions and cook until it becomes brown in color (becomes brown in 8-10 mins on medium heat).
- Add green masala and mix well. Cook on low for 2-3 mins.
- Now, add tomatoes and cook on low heat. Add some salt so that tomatoes become soft and mushy. Cover and Cook on low heat for 10 mins
- Add dry masala powder- red chili powder, coriander powder, cumin powder, goda masala and mix well. Add some water so that masala does not get burnt by heat of the pan. Cover and Cook on low for 7-8 mins
- Add Potato slices, green chilies and cauliflower florets and mix well. Add 2.5-3 Cups of hot water and mix well. Cover and Cook for 25 mins on low heat.
- - Potatoes and cauliflower are not completely done. I have cut it into large pieces and so it would require some more time to get done. If you cut into smaller pieces then cooking time would be reduced.
- Add Salt to taste, and jaggery and mix well. We need perfect consistency of gravy- medium thick.
- Serve with steamed rice/chapati
Flower Batata Rassa is a thick, flavorsome gravy veg preparation, with cauliflower and potatoes being the two star ingredients of the dish. A typical Maharashtrian preparation that goes along well with Chapatis and/or steamed rice. You can also pack it for your kid’s lunch with some rotis to accompany this preparation.
Click to watch recipe videos
Leave a Reply