Flower batata rassa bhaji in English means Cauliflower potato curry. Florets of cauliflower are mixed with cubed potatoes and simmered in an aromatic spice blend of Goda Masala ( Maharashtrian spice blend). This is typically a Maharashtrian Brahmin-style recipe. This is a vegan, gluten-free, no onion no garlic preparation.
Flower batata rasaa (Cauliflower Potato Curry) is simple, quick and easy to make vegetable curry that does not require lot of pre-preparation beforehand. Using minimal ingredients & spices this dish tastes amazing. It is a beginner-friendly and bachelor-friendly recipe that can be made within 30 minutes.
Growing up, this was my go-to dish that I loved to eat with dahi bhat (curd rice). Making this recipe is so easy that I often include it for our quick hassle-free week-night supper. This is a common day-to-day dish served along with chapati, roti or with simple dal rice.
When I am in a mood to pack this vegetable for tiffin, I add very little water while cooking to make a dry version of this dish which we call Flower Batatyachi Sukhi Bhaji (Dry Cauliflower Potato Stir Fry). This vegetable makes an excellent tiffin option. Flower batata bhaji (Cauliflower Potato Curry) along with chapati (Indian flatbread) some salad and pickle make a perfect tiffin meal.
For the most authentic Maharashtrian flavour, Goda Masala is used in making this flower batata rassa (Cauliflower Potato Curry). Goda masala is a mildly sweet coconut-based spice mix that is often used in making Maharashtrian dishes. In case you do not have goda masala you can either add garam masala or coriander-cumin powder.
There are various versions of making this flower batata rassa bhaji (Cauliflower Potato Curry). Many times, finely chopped onions, tomatoes are added. Most popularly often green peas and freshly scraped coconut is also added which enhances the flavour and texture of this curry.
Sometimes instead of using potatoes, only green peas are added along with cauliflower, in Marathi we call it Flower Vatana Bhaji or Flower Matar Rassa Bhaji i.e Cauliflower Green Peas Curry.
In making this dish, one thing that we need to keep in mind is that, potatoes take a longer time to cook than cauliflower florets. Hence we half cook the potatoes first and then add the cauliflower florets.
Also, make sure that cauliflower florets should not be overcooked, they should have a little crunch when you bite in. The overcooked, soggy florets don’t do justice to this humble delicious sabzi.
One thing peculiar to Maharashtrian Brahmin cooking is the addition of jaggery in their curries and dals. Jaggery is a sweetener, an unrefined cane sugar. In case you do not have jaggery, use palm sugar or normal sugar for the curry. Jaggery is added to balance the flavour of the dish.
To make this flower batata rassa bhaji (Cauliflower Potato Curry), potato cubes are added to the tempering and cooked till half done. Then cauliflower florets are added along with goda masala, red chilli powder, salt and jaggery (gul). The vegetable is simmered till the cauliflower florets are cooked and then served hot with flatbread or rice.
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Let’s see how to make this quick, simple and flavourful Maharashtrian Flower Batata Rassa Bhaji with simple basic ingredients in your home kitchen.
Serves: 2 Persons
Prep time: 10 minutes
Cook time: 20 minutes
Cooking level: Easy
Taste: Mildly Spicy
1 cup Cauliflower florets
2 Potatoes (peeled and cut into cubes)
1 tsp Mustard seeds
1/4th tsp Hing
1/2 tsp Turmeric Powder
2 tbsp Goda masala (In case you don’t have goda masala, add garam masala powder or coriander-cumin powder)
1 tbsp Red chilly powder
1 tbsp Jaggery (Gul) OR 1 teaspoon Sugar
Salt to taste
1 1/2 tbsp Oil
Water as per gravy consistency
1/2 cup Corriander leaves (Cilantro)
- To start making flower batata rassa, let’s heat oil in a saucepan.
2. Once the oil is hot, add mustard seeds and let them crackle. At this moment, add asafoetida (hing), turmeric powder and cubed potatoes. Mix well.
3. Now to cook the potatoes, let’s add a cup of water. Cover the pan with the lid and cook potatoes only for 4-5 minutes till they are half cooked.
4. After 5 minutes, add the cauliflower florets and mix well. Add 2 cups of water or as per the gravy consistency that you prefer. I normally add water till the potatoes and cauliflower are half submerged. That way the curry is neither very runny nor very thick and dry.
5. Now let’s start adding spices one by one, first add jaggery (or 1tsp sugar) and salt. Then add red chilli powder and goda masala. In case you do not have goda masala, add garam masala or coriander-cumin powder. Here use 1 teaspoon of cumin powder and 1 1/2 teaspoon of coriander powder.
6. Mix everything well, cover the pan and let the cauliflower and potatoes cook for another 5 minutes. Keep on checking in between and stir occasionally. At this point of time, taste for the seasoning and adjust the gravy consistency.
7. Make sure not to overcook the cauliflower florets. They should have a little crunch to them. You may cook them till they are soft but try not to overcook them.
8. Flower Batata Rassa – Cauliflower Potato Curry Maharashtrian Style is ready.
9. Finally add finely chopped coriander leaves (cilantro) to garnish and serve hot with a flatbread of your choice or with rice.
Additional: If you want, add fresh or frozen green peas to this vegetable which enhances the taste of this curry. This addition of peas gives extra flavour to this dish.