Mumbai-Masala: Maharashtra Food: Potato Curry (Batatyacha Rassa: Chinch-Gulacha)

Potato Curry type 2 (Batatyacha Rassa: Chinch-Gulacha)

Ingredients

serves 4
4 medium sized potatoes,
2 medium sized onions,
4 green chilies or chili powder ,
black maharashtrian masala,
2 teaspoon tamarind paste,
2 teaspoon jaggery,
1 teaspoon turmeric powder,
a pinch of asafoetida,
1 teaspoon mustard seeds,
salt to taste,
1 tbsp oil,
coriander leaves.

Method

1. Chop potatoes into 1" dice. Rinse and keep aside.

3. Chop chilies. Cut onions into thin pieces.

4. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Fry for some time.

5. When onions turn transparent, add potatoes, 2 cups water and stir. Cover with a lid and cook on medium heat.

6. As potatoes turn soft, add black masala, tamarind paste, jaggery and salt. Cook for 5 minutes.

7. Rassa is ready. Garnish with coriander leaves and serve hot with chapati and rice.

Variation: Add 1 teaspoon peanut powder for thickness.

Potato Curry type 2 (Batatyacha Rassa: Chinch-Gulacha)
Ingredients
serves 4 4 medium sized potatoes, 2 medium sized onions, 4 green chilies or chili powder , black maharashtrian masala, 2 teaspoon tamarind paste, 2 teaspoon jaggery, 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds, salt to taste, 1 tbsp oil, coriander leaves.
Method 1. Chop potatoes into 1" dice. Rinse and keep aside. 3. Chop chilies. Cut onions into thin pieces. 4. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Fry for some time. 5. When onions turn transparent, add potatoes, 2 cups water and stir. Cover with a lid and cook on medium heat. 6. As potatoes turn soft, add black masala, tamarind paste, jaggery and salt. Cook for 5 minutes. 7. Rassa is ready. Garnish with coriander leaves and serve hot with chapati and rice. Variation: Add 1 teaspoon peanut powder for thickness.