Rassa Bhaji is a curried subji dish from Maharashtra region, Rassa is made with combination of potato, cauliflower, brinjal, carrots, tondli (ivy gourd), green peas. It is lightly seasoned with goda masala and has perfect mild combination of sweet and sour taste. I cooked this rassa subji on one warm winter day in February, temperature raised above 60, weather turned very pleasant. It was perfect day to make some wonderful wholesome dish. I picked to cook curry based on Maharastrian Rassa bhaji. I thought of replacing potatoes with Pumpkin, added butter peas and corn, ground fresh Goda masala spice combination. Peanut-Sesame powder flavored and thickened the curry texture. Dry bedgi chilies gave beautiful orange/yellow glow to curry. All this maharashtrian style tweaking in recipe created wonderful Bhopla Rassa Bhaji.
Ingredients :-
- Onion - 1 large finely chopped
- 3-4 cloves of fresh garlic - finely crushed
- 1.5 inch piece of ginger - finely crushed
- Curry leaf - 12-15 leaves
- 2 green chilies - finely chopped
- 2.5 cups heaped - 1 inch cubed Pumpkin/Kaddu
- 1 large capsicum - cut into 1 inch chunks (1.5 cup yield)
- 2 carrots - Cut in 1.5 inch long french fries style cut (1 cup yield)
- 1/4 Cup Frozen butter peas (I used pictsweet Brand) (use of lima beans,green peas or edamame makes good match)
- 1/4 Cup Frozen corn
- 1 cup fresh cilantro - finely chopped
- 1 Tb.spoon - thick tamarind pulp
- 1 T.spoon - brown sugar or jaggery (regular sugar is also fine)
- 1/4 cup - coarsely powdered roasted peanuts
- 1 Tb.spoon sesame seeds - roasted and powdered
Fresh Ground Spice Blend
- 1 Tb.spoon - corriander seeds
- 1 T.spoon - Cumin seeds
- 1/2 T.spoon - fennel seeds
- 4-5 pieces of Nagkeshar ( can be replaced with half an inch cinnamon piece)
- 2-3 small pieces of Dagad phool
- 2 cloves
- 1 inch long bay leaf
- 1 cardamom
- 6-7 Dry red chilies - ( I used byadagi)
Method of Cooking :-
- In a three quart size heavy gauge pot - heat 1.5 tablespoon oil. Saute finely chopped onions for 7-8 minutes or until they get soft and translucent. Now add finely crushed ginger and garlic, chopped green chilies, 6-7 curry leaves - saute for one minute.
- Add freshly ground spice blend. (reserve 1/2 teaspoon powder to add at later stage). Saute on low heat for 1.5 minutes. Mix in sesame and peanut powder. Add capsicum (Bell pepper/Simla mirchi)and carrots. Mix well and Saute for two minutes. Pour half cup water and allow it to simmer with covered lid for about 4-5 minutes on medium heat. Stir at interval to avoid burning at bottom.
- Once capsicum and carrots are partially cooked add pumpkin (Bhopla/Sitafal/Kaddu) butter peas, corn, tamarind pulp, brown sugar, remaining curry leaves,salt. Add 1.5 cup water to cover veggies, mix well and cook on a medium heat for 7-8 minutes with covered lid.
- Do check gravy and add more water as per your desired rassa/gravy consistency. Pumpkin cooks quick so taste one pumpkin chunk for the doneness. Be gentle and use wooden spoon while you stir this curry. Finally sprinkle reserved 1/2 teaspoon ground spice powder, half cup chopped fresh cilantro.Adjust sweet - sour seasoning level. Cook covered for another 4-5 minutes on lowest heat setting.
- Allow the curry to rest for at least 30 minutes for all the flavors to come together. Garnish with remaining fresh cilantro. Serve this wholesome Rassa subzi with rice or roti.
Bhoplyachi Rassa Bhaji
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