INGREDIENTS
- 180–200 g cauliflower florets, washed and cut
- 1 potato, peeled and cubed
- ¼ cup green peas
- 5–6 garlic cloves
- ¼ cup grated coconut
- 1-inch ginger
- 6–7 curry leaves
- 2–3 green chillies
- 1 tomato, chopped
- 1–2 onions, sliced
- Small bunch of coriander leaves
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- Pinch of hing (asafoetida)
- 1–2 tbsp Shilpa’s Masala Mill Everyday Masala
- ½ tsp Shilpa’s Masala Mill Special Garam Masala
- Salt to taste
- Oil
INSTRUCTIONS
- Grind together the grated coconut, coriander leaves, green chillies, ginger and garlic into a smooth paste.
- Heat oil in a kadhai.
- Add mustard seeds, cumin seeds, curry leaves and sliced onions.
- Add hing and sauté until the onions turn translucent.
- Add all the dry spice powders and fry for a few minutes.
- Add the prepared coconut paste.
- Cook until the oil begins to separate.
- Add the cauliflower florets, green peas and potatoes.
- Mix everything well.
- Add the garam masala and a little chopped coriander.
- Pour in hot water and simmer, covered, for 5–6 minutes.
- Add the chopped tomato and adjust the salt.
- Continue cooking, covered, for another 10 minutes.
- That’s it! Your delicious Flower Batata Rassa is ready.
- Serve hot and enjoy.
SPICE LEVEL: 🌶🌶
