You are here: Home> Cuisine > Indian Veg Recipes > Maharashtrian recipes > Maharashtrian Bhaji > Batata Tomato Rassa Bhaji
batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa |
Tarla Dalal
21 July, 2021
Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
4 servings
Ingredients
For The Paste
2 1/2 tsp oil
1/2 cup sliced onions
1/4 cup grated dry coconut (kopra)
5 whole black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
1/4 tsp fennel seeds (saunf)
1/2 tsp poppy seeds (khus-khus)
a pinch of fenugreek (methi) seeds
3 whole dry Kashmiri red chilli , broken into pieces
Other Ingredients For Batata Tomato Rassa Bhaji
1 1/4 cups potato cubes
1/2 cup chopped tomato
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp sugar
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
Batata Tomato Rassa Bhaji recipe with step by step photos
-
-
like batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | then also try other Maharashtrian veg recipes like
- zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images.
- misal pav | maharashtrian misal pav | homemade misal pav | with 25 amazing photos.
- chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with 15 amazing images.
-
like batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | then also try other Maharashtrian veg recipes like
-
- what is batata tomato rassa bhaji made off ? batata cha rassa is made from 1 1/4 cups potato cubes, 1/2 cup tomato cubes, 2 tsp oil, 1/4 tsp mustard seeds ( rai / sarson), a pinch of asafoetida (hing), 1/4 tsp turmeric powder (haldi), 1/2 tsp sugar, salt to taste and a paste.
-
-
Heat 2 tsp of oil in a broad non-stick pan.
![]()
-
Add 1/2 cup sliced onions.
![]()
-
Sauté on a medium flame for 5 minutes, till golden brown in colour.
![]()
-
Add 1/4 cup grated dry coconut (kopra).
![]()
-
Sauté on a medium flame for 1 minute.
![]()
-
Keep aside.
![]()
-
Heat ½ tsp of oil in a small non-stick pan.
![]()
-
Add 1 clove (laung/lavang).
![]()
- Add 1 cardamom (elaichi).
-
Add 1 cinnamon (dalchini).
![]()
-
Add 5 whole black peppercorns (kalimirch).
![]()
-
Add 1 tsp coriander seeds (dhania).
![]()
-
Add 1/4 tsp fennel seeds (saunf).
![]()
-
Add 1/2 tsp poppy seeds (khus-khus).
![]()
-
Add 1 bayleaf (tejpatta).
![]()
-
Add a pinch of fenugreek (methi) seeds.
![]()
-
Add 3 whole dry red kashmiri chillies , broken into pieces.
![]()
-
Sauté on a medium flame for 1 minute. Cool completely.
![]()
-
In a mixer, put the sauteed onion coconut mixture.
![]()
-
Add the cooled tempering.
![]()
-
Add 1/2 cup water.
![]()
-
Blend till smooth.
![]()
-
Keep aside.
![]()
-
Heat 2 tsp of oil in a broad non-stick pan.
-
-
To make batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | heat 2 tsp oil in a deep non-stick pan.
![]()
-
Add 1/4 tsp mustard seeds ( rai / sarson).
![]()
-
Let the seeds crackle.
![]()
-
Add a pinch of asafoetida (hing).
![]()
-
Add 1/4 tsp turmeric powder (haldi).
![]()
-
Add 1 1/4 cups potato cubes.
![]()
-
Sauté on a medium flame for 2 minutes.
![]()
-
Add ½ cup of water.
![]()
-
Cover and cook on a medium flame for 8 minutes, while stirring occasionally.
![]()
-
This is what it looks like after cooking for 8 minutes.
![]()
-
Add the prepared paste.
![]()
-
Add 1½ cups of water.
![]()
-
Mix well.
![]()
-
Cook on a medium flame for 1 minute.
![]()
-
Add 1/2 cup chopped tomatoes.
![]()
-
Add 1/2 tsp sugar.
![]()
-
Add salt to taste.
![]()
-
Add 2 tsp red chilli powder.
![]()
-
Mix well.
![]()
-
Cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
![]()
-
Add 8 kadi patta.
![]()
-
This is what batata tomato rassa bhaji | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tomatar cha rassa | looks like after cooking.
![]()
-
Serve batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | hot garnished with coriander.
![]()
-
To make batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | heat 2 tsp oil in a deep non-stick pan.
-
-
This is a spicy sabji. You can reduce the amount of red chilli powder used if desired.
![]()
-
Adding kadi patta in the recipe is a traditional Maharashtrian thing to do.
![]()
-
Prefer to use Kashmiri chillies for the perfect colour of the sabzi.
![]()
-
Have batata tomato rassa bhaji with chawal bhakri.
![]()
-
Or have batata tomato rassa bhaji with ragi roti.
![]()
-
Another interesting Maharashtrian combination is to mix batata tomato rassa bhaji with rice.
-11-189914-5-193195.webp)
![]()
-
This is a spicy sabji. You can reduce the amount of red chilli powder used if desired.
Nutrient values (Abbrv)per plate
| Energy | 132 cal |
| Protein | 1.2 g |
| Carbohydrates | 9.7 g |
| Fiber | 1.3 g |
| Fat | 9.9 g |
| Cholesterol | 0 mg |
| Sodium | 5.4 mg |
Click here to view Calories for Batata Tomato Rassa Bhaji
The Nutrient info is complete
Dr Kiran Dambalkar
Oct. 16, 2020, 3:17 p.m.
Its nicely explained.. superb taste..
Tarla Dalal
Oct. 16, 2020, 3:17 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Hema
July 30, 2020, 5:40 p.m.
This is an amazing recipe. A must in every Gujarati household.
Tarla Dalal
July 30, 2020, 5:40 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Shaila Sawant
Dec. 27, 2018, 9:24 a.m.
Its a wonderful recipe. a perfect blend of Indian spices. Dry red chillies give a very different taste to the dish. Its worth spending some extra time to cook this dish.
Jitendra Savla
Nov. 15, 2016, 6:41 p.m.
