Cauliflower Rassa

Rassa usually defines a thin watery curry and is especially popular in the state of Maharashtra. This recipe is a little different from the usual as it uses ground onions in its base. The curry goes well with any type of bread or rice.

Ingredients

Half a cauliflower, cut into florets
1 cup peas
1 large potato chopped
1 large onion
2 large tomatoes
2 tsp tomato paste
1 inch ginger
2 pods garlic
1 stick cinnamon
2 cloves
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp garam masala
1 tsp turmeric
1 tblsp lime juice
3-4 cups water
salt to taste

Method

Grind together the ginger, garlic, onion, fresh tomatoes and tomato paste into a smooth pulp. Heat oil in a pot. Add cinnamon and cloves as it heats. Add mustard seeds and cumin seeds. When seeds sputter add ground mixture. Add spices and cook till the onions are well cooked and the paste does not stick to the sides of the pan. Add cauliflower, peas and potato. Add 3-4 cups water. Add salt and lemon juice. Stir and cook covered on medium heat till all the vegetables are cooked. Garnish with chopped cilantro .