Name: Mixed Vegetable Rassa recipe by Krithika Chandrasekaran at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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 sized (or 3 medium sized); 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

ABOUT Mixed Vegetable Rassa RECIPE

Another famous Maharashtrian preparation, it is typically made with Batata or Potato or Batata Ani Flower (Cauliflower).

Ingredients Serving: 4

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 sized (or 3 medium sized)
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

Instructions

Pressure cook the vegetables up to 2 whistles, remove and keep aside.
In a pan, heat oil and add the cumin seeds and let it crackle. Now add the mustard seeds and let it crackle as well. Finally add the fenugreek seeds. Take care to not let them become too brown.
Add the dry spice powders - Coriander powder, Jeera powder, Chili powder, turmeric powder and Garam masala. Saute for about 5 to 10 seconds.
Add the chopped tomatoes along with salt, this will help them to cook faster. (Traditionally sugar is also added, but I opted out as I like the gravy to be spicy.)
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 it cook on a low to medium heat till the gravy is thicker and well-combined with the vegetables. This should take about 7-10 minutes.
Garnish it with chopped coriander leaves and serve it hot with puris!

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