Rassa

Name: Rassa
Total time: 2700 s
Cuisine: Indian
Ingredients: 4 boiled potatoes(aalu); 4 spoons melon seeds(magaz); 3 spoons kasuri methi leaves; 2 spoons turmeric powder (haldi); 2 spoons red chilli powder (laal mirch); As required Oil; 1 spoon jeera dana; 2 spoons mungfali; 1 large Chopped onion; 1 spoon ginger garlic paste; 1/2 spoon jeera powder; 1/2 spoon garam masala powder; 1/2 spoon dhania powder; 2 chopped green chillies; 1 spoon Ghee; As per taste Salt; 1 spoon lemon juice; 1 spoon peanuts; 1/2 spoon red kashmiri mirch powder

Priyanka Singh @cook_22691367

Rassa

Priyanka Singh @cook_22691367

Saved

Ingredients

45 minutes

4boiled potatoes(aalu)
4 spoonsmelon seeds(magaz)
3 spoonskasuri methi leaves
2 spoonsturmeric powder (haldi)
2 spoonsred chilli powder (laal mirch)
As required Oil
1 spoonjeera dana
2 spoonsmungfali
1large Chopped onion
1 spoonginger garlic paste
1/2 spoonjeera powder
1/2 spoongaram masala powder
1/2 spoondhania powder
2chopped green chillies
1 spoonGhee
As per taste Salt
1 spoonlemon juice
1 spoonpeanuts
1/2 spoonred kashmiri mirch powder

Saved

Steps

45 minutes

1

Take boiled potatoes, cut them into pieces and fry the potatoes with oil, haldi, laal mirch powder and salt.
2

Meanwhile, soak magaz in boiling water and boil it for 5 minutes. Strain it then let it to be cool down and then make paste of magaz with little water.
3

Again heat oil and add jeera, peanuts, onion fry it. Then add ginger garlic paste. Fry it for 2 minutes then add all spices in it with a little amount of water. Fry well, later on, add magaz paste into it then add salt and fry it for 15 minutes.
4

Now add fried potatoes, chopped green chillies and kasuri leaves to the gravy and stir well after 10 minutes add a glass of water to the gravy and keep it for boiling in medium flame for 10-15 minutes. Now add lemon juice and mix it well.
5

Lastly, off the flame and tadka your rassa with ghee and lal Kashmiri mirch powder.
6

Your rassa is ready to serve it with dhuska.