Flower-Batata Rassa Maharashtrian Recipe / Cauliflower and Potato Curry (Rassa)

Serving for -3-4

Ingredients

Cauliflower florets - 1 and half cups (Wash them in warm water)

Potato - 2 (Peel and cut them into medium sized cubes. Put them into water.)

Onion - 1 (finely chopped)

Tomato - 1 (Cut into cubes)

Cloves of garlic  - 3-4 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Curry leaves - 6-8

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Red chili powder - 3/4 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Goda Masala - 1 tsp (You can substitute this with Garam masala)

Dry grated coconut - 1 tbsp (Use fresh shredded coconut if available)

Grated jaggery - 1/2 tsp

Oil - 1 and half tbsp

Salt to taste

Procedure

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter.
• Add ginger and garlic. Saute till raw smell from ginger and garlic goes away. It will take few seconds.
• Add chopped onion and saute till translucent.

• Add tomato cubes and cook till they turn tender. Add red chili powder, coriander powder, cumin powder, turmeric powder, goda masala and salt to taste. Cook this mixture till oil starts to separate from spices.

• Add potato cubes and 2 cups of water. Cover the pan and let it cook for 6-8 minutes till potatoes are 3/4 done. 
• Then add cauliflower florets and cover the pan. Let it cook for 3-4 minutes. Finally add coconut and jaggery. Reduce the heat and allow curry to simmer on low heat for about 5-6 minutes.

• Serve hot with chapati or plain rice.