Recipe credit of this delectable vatana batatyacha rassa goes to my late mom-in-law NANDINI THAKUR. A very easy and very tasty recipe using easily available spices. A no onion, no garlic recipe, it is a regular on fasting and festival days in Maharashtrian cuisine. Simple flavourful recipe.

RECIPE :
Ingredients

• 1 cup Green Peas
• 2 Potatoes peeled and cut into cubes
• 3tbsp grated dry coconut
• 2 to 3 cloves
• 6 black pepper
• 2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2″ piece of cinnamon
• 1 green cardamom ( seeds only)
• 1/8 tsp turmeric powder
• 4 to 5 tsp kashmiri chilli powder (adjust as per individual taste)
• A small piece of tamarind (optional)
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/8 tsp asafoetida
• Salt to taste
• Finely chopped coriander leaves to garnish

METHOD:
Heat a tsp of oil in a non stick pan, roast cloves, black pepper, cumin seeds, coriander seeds, cinnamon till fragrant, transfer to a plate and in the same pan add dry coconut and roast till brown taking care not to burn it.
Grind the roasted spices, roasted coconut a pinch of turmeric powder, a little kashmiri red chilli powder, tamarind to a smooth paste adding little water and keep aside.
Heat oil in a non-stick pan. Add mustard seeds, asafoetida. When the mustard seeds splutter add turmeric powder, red chilli powder , saute, immediately add green peas, cubed potatoes, saute well add hot water enough to cook the potatoes. Once the potatoes are half done add in the peas.
Cover and cook till 3/4th done. Add the ground masala , a little water to get the desired consistency and salt and cook till done.
Garnish with coriander leaves. Check the balance of flavours.
Serve hot rassa bhaji as a side dish with polis, rotis or even dal rice.

Note :

Fresh grated coconut can also be used instead of dry coconut.

If using frozen peas saute them along with the potatoes as they take longer to cook than the fresh ones.