Rassa is means 'jus' and refers to a dish with a soupy gravy generally. It differs from a Patal gravy in that it is thickened with a small amount of coconut or rice flower. This is a traditional recipe from the western coast of India.
½ Ib peeled new potatoes, halved
½ Ib cauliflower florets (medium size)
1 cup if shelled green peas shelled
4 red plum tomatoes chopped
salt to taste
Grind finely 2 tsp jeera & ¼ scraped coconuts roasted on a pan with ½ ginger, 4 green chilies & 4 cloves garlic 1/2 teaspoon turmeric powder, 1/2 tsp red chilli powder
Tempering or Tadka
1/2 tsp black mustard seeds whole
6 fresh green curry leaves
Pinch asafoetida (about 1/6 tsp)
3 tbsp vegetable oil
2 tbspns fresh chopped cilantro or coriander leaves
1/4 fresh lime
Heat 3 tablespoon of oil in a small kadai or saucepan on high heat and fry ½ tsp mustard, curry leaves & little hing until they sizzle and rise to the surface. Lower flame to medium and add the potatoes and chopped tomatoes and a 1/2 cup of water and cook until potatoes are almost done. Add remaining vegetables and the wet masala and cook until tender. Remove from fire season with salt to taste and garnish with chopped cilantro and juice of ½ fresh lime.