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Vangi batata rassa is an extremely popular maharashtrian dish. It is wholesome and main course preparation. This is very easy and quick to make. You can vary the masala for rassa and can change according to your taste. Here is vangi batata rassa.
Ingredients:
• 2~3 tbsp grated fresh Coconut
• Coriander leaves
• 3~4 Garlic cloves
• 1 tbsp Oil
• 2 medium size finely chopped Onion
• 2 medium size Potatoes
• 1 tsp Coriander powder
• 1 tsp Garam masala
• Red chilli powder
• Water
• 3 medium size Brinjal / Eggplant
• 2 tsp Tamarind pulp
• Jaggery
• Salt to taste
Method:
• In a blender pot, take fresh coconut, coriander leaves and
garlic.
• Blend this with blender into fine paste. No need to add any
water while blending.
• Coconut vatan or masala is ready.
• Heat up oil in a pan. Add onions and mix well. Fry for about 5
- 6 minutes. Let it get light golden colour.
• Peel the potatoes and cut them into medium size pieces.
• Transfer the cut potato into a bowl containing water.
• When onion just begins to get light golden colour, add
coriander powder, garam masala and red chilli powder.
• Mix well and fry for about a minute.
• Add the coconut vatan and mix well. Fry for about a minute or
two.
• Add potatoes and mix well again. Add water.
• Cover and cook on medium heat for about 8-10 minutes. Do
not cook the potato completely.
• Take brinjal, remove its stock and cut into medium size pieces.
• Add brinjal. Add tamarind pulp and jaggery.
• Add salt and stir well.
• Cover and cook for cook for another 7-8 minutes.
• Turn off the gas and vangi batata rassa is already.
• This sabzi goes well with puri and bhakari.
• You can serve this with chapatti of phulka.
• You can have this with rice as a side dish.
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