Potato Curry type 2 (Batatyacha Rassa: Chinch-Gulacha)  

serves 4
4 medium sized potatoes,
2 medium sized onions,
4 green chilies or chili powder ,
black maharashtrian masala,
2 teaspoon tamarind paste,
2 teaspoon jaggery,
1 teaspoon turmeric powder,
a pinch of asafoetida,
1 teaspoon mustard seeds,
salt to taste,
1 tbsp oil,
coriander leaves.


1. Chop potatoes into 1" dice. Rinse and keep aside.

3. Chop chilies. Cut onions into thin pieces.

4. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Fry for some time.

5. When onions turn transparent, add potatoes, 2 cups water and stir. Cover with a lid and cook on medium heat.

6. As potatoes turn soft, add black masala, tamarind paste, jaggery and salt. Cook for 5 minutes.

7. Rassa is ready. Garnish with coriander leaves and serve hot with chapati and rice.

Variation: Add 1 teaspoon peanut powder for thickness.