Fri. Feb 3rd, 2023

Rassa Bhaaji or gravy is an authentic Mahashtrian dish.It is a gravy base for the authentic maharashtrian dishes like Maas Wadi’s,Bhajyachi Aamti,Golyachi Bhaaji and Patwadi’s.It is nothing but a mixture of roasted onions,coconut,sesame seeds and some Indian spices.These all are grinded to a fine paste and then are tempered in oil with addition of water to form the gravy or rassa.

Without this dish Maas Wadi’s and Patwadi’s are really incomplete as it the base for these dishes.

So lets start with the recipe.



RASSA | RASSA BHAAJI | RASSA GRAVY



course : main course
cuisine : maharashtrian
prep : 15 minutes
cook : 15 minutes
total : 30 minutes
servings : 4
author : suchita pradeep



INGREDIENTS :

  • 2 sliced fried onions
  • 1/4 cup sliced dry fried coconut
  • 1/4 tspoon sesame seeds (तिळ)
  • 6-7 garlic cloves ( लसुण )
  • 1/2 inch ginger (आलं )
  • 2 tspoon red chilli powder
  • 1 tspoon garam masala
  • 1/2 tspoon coriander power (धना- पावडर)
  • Salt to taste
  • Oil for cooking.
  • Curry leaves
  • Chopped coriander leaves for garnishing.

METHOD :

  • In a pan or tava roast the chopped onions till they turn golden brown.
  • Also dry roast the chopped dry coconuts till it turns golden brown.
  • Dry roast the sesame seeds/til.
  • Add the fried onions,fried coconut,roasted sesame seeds,garam masala,chilli powder, coriander powder ,garlic and ginger to a mixer jar.
  • Grind it into a fine paste.
  • Add some water while grinding so as to make a fine paste.
  • Now add oil to the pan.
  • Add curry leaves and chopped coriander leaves to the oil and give a nice tempering.
  • Now add the grinded paste to it.
  • Roast it well till the paste leaves the oil.
  • Now add salt to taste.
  • Add required amount of water to the paste.
  • Let the gravy boil for next 10-15 minute.
  • Your Rassa Bhaaji is ready.
  • Serve it hot with the Maas Wadi’s,Patwadi’s or Rice.



STEP BY STEP METHOD OF PREPARING RASSA |RASSA BHAAJI :



  • In a pan or tava roast the chopped onions till they turn golden brown.
  • Also dry roast the chopped dry coconuts till it turns golden brown.
  • Dry roast the sesame seeds/til.
  • Add the fried onions,fried coconut,roasted sesame seeds,garam masala,chilli powder, coriander powder ,garlic and ginger to a mixer jar.

  • Grind it into a fine paste.
  • Add some water while grinding so as to make a fine paste.

  • Now add oil to the pan.

  • Add curry leaves and chopped coriander leaves to the oil and give a nice tempering.

  • Now add the grinded paste to it.

  • Roast it well till the paste leaves the oil.

  • Now add salt to taste.
  • Add required amount of water to the paste.

  • Let the gravy boil for next 10-15 minute.

  • The gravy should not be too thick nor too thin.

  • Your Rassa Bhaaji is ready.

 

 

By Suchita Pradeep Satpute

I am a house wife and have a great passion for cooking.It was my husband Pradeep Satpute who encouraged me to explore my interest in cooking.This food blog is all about food recipes which I have tried first in my kitchen and then brought upto you.Its a generous effort and hope you all would accept it.

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