Monday, June 30, 2008

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.


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


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 .


Bhawana said...

cauliflower is my favourite vegetable. will try this.

delhibelle said...

I love cauliflower rassa..i usually add some chilli pwd too, but your rassa looks good even without it!

Naina said...

Hey you're right chilly powder would have been good. Its just that my garam masala is pretty strong and gave it enough heat so I didn't add any. Next time i'll add some.Thanks for stopping by!

Sheetal Kiran said...

I have never tried cinnamon in my rassa ... sounds and looks absolutely heavenly!