Flower Batata Rassa is a cauliflower and potato gravy vegetable. The recipe I have posted here is a no onion no garlic one and is apt for those days when one refrains from having onion and garlic in their food.
The ingredients used in this vegetable are quite simple and still give the gravy a very delicious taste. Tired of having spice laden foods, we crave for something simple and comforting many a times. At one such point, I tried making this vegetable and it turned out a winner.
Initially I used some Godaa Masala in this gravy which too lends it a delicious flavour, but preferred my regular Garam Masala as I am more accustomed to it’s taste and prefer using it in many dishes including biryanis! So it’s a matter of personal choice and you may feel free to use either of these masalas as per preference.
For some more delicious vegetable dishes, do take a look at the following recipes too…
Prep Time : 20 min
Cooking Time : 35 min
Serves : 4
Cup Used : 200 ml
- 3 cups Cauliflower florets (500 gm Cauliflower approx)
- 3/4 cup Cubed Potato (1 Medium Potato)
- 2/3 cups Fresh Grated Coconut
- 1/2 tsp Tamarind
- 1/2 tsp Turmeric Powder
- 1/2 tsp Spicy Red Chilli Powder
- 3/4 tsp Kashmiri Red Chilli Powder
- 1 1/2 tsp Garam Masala
- 2 tsp Jaggery…. To be adjusted as per preference
- 1/2 tbs Oil For Roasting Coconut
- Salt To Taste
- 1/4 cup Corriander Leaves
For The Tempering :
- 1 tbs Oil
- 3/4 tsp Mustard Seeds
- 1/8 tsp Asafoetida
- 1 sprig Curry Leaves
- To make Flower Batata Rassa, first soak the cauliflower in salted water for about 20 min. This helps to bring to the surface any worms present in the cauliflower.
- Next, rinse it well and drain out all the water and chop into medium sized florets.
- Peel the potato and cube it. Immerse in clean water till further use.
- Heat a kadhai and add oil to it. When it heats up, add the coconut and roast for about 5 minutes on low heat.
- In the meantime, heat a pan and add oil to it for tempering. Add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
- Next, add the turmeric powder and mix. Immediately add the potato cubes and saute.
- Add hot water upto the level of the potato cubes and cover and cook for about 5 minutes on medium heat.
- Add in the cauliflower and some more hot water, a little below the level of the vegetables.
- Cover again and cook on medium heat, stirring occasionally.
- In the meantime, grind the roasted coconut alongwith the tamarind into a smooth paste using water as required.
- When the vegetables are almost cooked, add the red chilli powders, garam masala, coconut paste, jaggery, salt to taste and mix well.
- Bring the mixture to a boil and reduce the heat to low. Cook further for about 5 more minutes.
- Switch off the heat and garnish the vegetable with chopped corriander leaves.
- Serve this delicious, Flower Batata Rassa with some fluffy hot phulkas or steamed rice and Daali Toay.
- Do serve some Shrikhand or Aamras, a delicious pickle, Kairiche Aambat Goad Lonchey and a healthy Gaajaraachi Koshimbir by the side to complete a no onion no garlic, festive meal!