I have great penchant for simple side dishes from Maharashtra especially Mumbai eateries . One such dish that comes to my mind frequently is the batata bhaaji rassa which is a light thin gravy mad e with spices, potatoes, onions and tomatoes. Some use even mixed vegetables and the speciality of this delicious side dish is the use of special Maharashtraian masala blend called Goda masala which is very unique and imparts a special touch to an otherwise simple dish. If you do not have this masala, you can use garam masala or paav bhaaji masala. I have made some efforts to get this masala so I use it frequently to make yummy Maharashtrian fare from time to time. I also have a home made recipe which I shall post in a while.
The recipe for Mixed veg batata baaji rassa , side dish commonly used for pooris or rotis, with potatoes, onion and tomatoes, I used a mixed cup of veggies, so even if you have only potatoes, tomatoes and onions, you can make a good dish...Ingredients
1 cup potato cubes
1 cup cauliflower florets, or use any vegetable like brinjals
1/4 cup chopped red bell pepper ( optional)
1/2 cup chopped tomatoes or 1 tbsp tamrind paste or 4-5 kokum
1/2 cup shelled green peas
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp methi seeds
1/2 cup finely chopped onions
2 tsp ginger garlic paste
1 tsp finely chopped green chiliies
Pinch of turmeric powder
1 tsp coriander powder
1-2 tsp kashmiri chili powder
salt to taste
coriander leaves to garnish
1 tbsp goda masala ( Maharashtrian spice mix) or use garam masala or paav bhaaji masala if you dont get it.
pinch of sugar
Heat oil, spluter mustard seeds, let cumin seeds brown, sautee onions till pink, add chopped tomatoes, ginger garlic paste, green chillies,
Add all the remaining spices and vegetables, salt, add around 2 cups water as this dish is a bit light and thin , cover and cook till vegetables soften.
Add a pinch of sugar before taking off, also make sure to mash some vegetables in the pan to get a smooth texture .
Remove and garnish with coriander leaves.
You can also make a white creamy paste of
1/4 cup roasted peanuts
2 tbsp coconut fresh or dried
Ginger, garlic around 1 tbsp , if making this paste to add to the gravy then do not add ginger garlic while sauteing with other spices in the method given above. I did not add this creamy paste to the gravy tody as I wanted a lighter side dish, but it tastes good when added.