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Photo of Mixed Vegetable Rassa by Krithika Chandrasekaran at BetterButter

Mixed Vegetable Rassa

Krithika Chandrasekaran
0 minutes
Prep Time
40 minutes
Cook Time
4 People
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Recipe Tags

  • Veg
  • Dinner Party
  • Maharashtra
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Mixed Vegetables - 2 cups
  2. Tomatoes (roughly chopped) - 2 large (or 3 medium)
  3. Ginger (finely chopped) - 1 tbsp
  4. Coriander leaves - a few
  5. Salt to taste
  6. Sugar - 1 tsp (optional)
  7. Coriander (Dhaniya) powder - 1 tbsp
  8. Cumin (Jeera) powder - 1 tsp
  9. Garam masala - 1 tsp
  10. Chili powder - 1 tsp
  11. Turmeric (Haldi) powder - 1/4 tsp
  12. Oil - 1 tbsp
  13. Cumin seeds (Jeera) - 1 tsp
  14. Mustard seeds (Sarson) - 1/2 tsp
  15. Fenugreek seeds (Methi) - 1/2 tsp


  1. Pressure cook all the vegetables up to 2 whistles, remove and keep aside.
  2. In a pan, heat oil and add the cumin seeds and let it crackle. Now add the mustard seeds and let it crackle too. Finally add the fenugreek seeds. Do not 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 & add a little water if needed (I used the stock), cover & let it cook on low - medium heat till the gravy is thicker & well-combined with the vegetables.

Reviews (8)  

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Prachi Kamat
Prachi Kamat   Sep-17-2018

What kind of vegetables to be used?

Suman Dutta
Suman Dutta   Jan-25-2018

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