This style of kanda batata rassa (onion potato curry) preparation is a truly soul food for us. Deepa & I have cherished this during our growing years and I’m sure we’ll for eternity. It’s one of the easiest recipes to follow & dish will be ready in a matter of 20-30 minutes. You don’t have to make masala’s or any time consuming precooking preparations. All we add for flavor are groundnuts, coconut, goda masala, and tamarind paste. You’ll always find these stocked in any Maharashtrian home.

2 big onions
6 medium potatoes
For the tempering you’ll need 4 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/2 tsp turmeric powder, 2 tsp red chili powder
3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh scraped coconut
2 tsp tamarind pulp (thick)
2 to 3 tbsp jaggery
2 tsp goda masala
Salt to taste

Deepa relishes the memories of this bhaji after their long tiring journey from Dapoli to Dombivali in a simple st bus which we all fondly call a “lal daba”. Once they were home her mom used to quickly chop the potatoes & onions and get the bhaji ready along with hot steaming bowl of rice.

For me it takes me back to my Aajji’s house in Dombivali. I can litreally create the entire scene in my head. She is sitting on the floor and preparing hot “ghadichya polya” .. just as the poli is ready she’ll move it on to a plate. Gently add a few drops of oil with her fingers and then pass it on to me along with this bhaji.

Let’s start cooking shall we?

First let’s peel the onions and cut them into medium pieces.
Then take the potatoes peel them and cut them into medium cubes.
Heat the oil in a kadhai or a circular pan.
Add mustard seeds, hing, turmeric powder, red chili powder and curry leaves.
Add the potatoes and mix well. Cover the kadhai and cook over a medium flame. Don’t let the potatoes cook completely.
Once potatoes are almost done, add onion and salt. Mix nicely. Cover again and cook for 3-4 minutes.
Add good amount of water to make a nice curry (russa). Add tamarind, goda masala, groundnut powder and coconut. Let it boil over medium heat.
Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with rice or chapati or take it in a small bowl, curl up in the chair and enjoy every bite of it.

The ingredients specifications of peanuts, fresh coconut, chili, tamarind, jaggery, goda masala & salt can be added as per your taste.

Many of your might wonder why are you seeing a food post on a wedding photographer website. I’m also a food photographer and my photography began with food. It’s always been an essential part of my skill set.

Deepa had a foodblog called Foodlyrics. We eventually had to take it down for a various reasons. But the love for cooking was ignited deep inside. Not that I cook often but I do try to whenever I can. We began our food blog journey when swineflu hit India and we were home doing nothing. Masterchef pulled the right strings in us and that’s when we decided to put our love for food out on the internet for everyone to read and cook their own delicious food. Once again Covid has created a similar scenario. We might not be able to create complex dishes like we did but we are slowly and surely trying to re-kindle our love for cooking & blogging.

We would love to hear from you regarding the post. What dishes would you like to see here. We are definitely keeping things simple cooking wise. Until next post ciao and stay safe.

You can have a look at my food photography portfolio here

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