13 August 2015

Mixed Vegetable Rassa (gravy)

I have fond memories of the Ganesh Chaturthi celebrations in our apartment complex in Delhi. It used to be a 11-day affair and full of fun and gaiety. On the Sunday (in between these 11 days), there would be detailed prayers-puja followed by the Mahaprasad bhog. This would consist of a delightfully simple fare of Halwa, Puris, Batata (Potato) rassa, Rice, raita and crisps. Like I said, simple, but just the fun of community eating made this no less than a grand feast. 
The Rassa wouldn't have any onion or garlic in it, as it was part of the 'Bhog' or offering to God, but yet it would have an out-of-the-world taste.
Here's the simple recipe...... 
Note : Though the original only had potatoes, I added in few more vegetables for variety and colour..so that part is completely optional.

VEGETABLE  RASSA 



Ingredients: 
Basic :
Potatoes - 2 large (cubed) 
Cauliflower florets - 1 cup 
Beans (Cut into 1" pieces) - 1/4 cup 
Peas - 1/2 cup 
Capsicum (diced) - 1/2 cup 
Tomatoes (roughly chopped) - 2 large (or 3 medium) 
Ginger (finely chopped) - 1 tbsp 
Coriander leaves - a few 
Salt to taste
Sugar - 1 tsp (optional)

Spices : 
Coriander (Dhaniya) powder - 1 tbsp 
Cumin (Jeera) powder - 1 tsp 
Garam masala - 1 tsp 
Chili powder - 1 tsp 
Turmeric (Haldi) powder - 1/4 tsp 

For seasoning
Oil - 1 tbsp 
Cumin seeds (Jeera) - 1 tsp 
Mustard seeds (Sarson) - 1/2 tsp 
Fenugreek seeds (Methi) - 1/2 tsp 

Method : 
1. Pressure cook the vegetables up to 2 whistles, remove and keep aside. 

2. In a pan, heat oil and add the cumin seeds and let crackle. Now add the mustard seeds and let crackle as well. Finally add the fenugreek seeds. Take care not to let them become too brown. 

3. Add the dry spice powders - Coriander powder, Jeera powder, Chili powder, turmeric powder and Garam masala. Saute for about 5 to 10 seconds. 

4. Add the chopped tomatoes along with salt, that will help them cook faster. Traditionally sugar is also added, but I opted out as I like the gravy to be spicy.

5. Once the tomatoes are done, add in the cooked vegetables and stir well. Check salt and add little water if needed (use the stock), cover and let cook on low to medium heat till the gravy is thicker and well-combined with the vegetables. This should take about 7-10 minutes. Garnish with chopped coriander leaves and serve hot with puris!!

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