Capsicum Potato Rassa (Shimla Mirchi ani Batata Rassa Bhaji)

Capsicum Potato Rassa Bhaji
Capsicum Potato Rassa Bhaji

Whether you are a working woman always on the run or a housewife trying to manage house hold chores, kids activities and yet trying to cook wholesome food, ‘Time is of Essence’. I am always wanting to make easy meals that are high on nutritional value and taste and that take less time to prep and cook.

I am pre-dominantly a vegetarian and I do not eat red meat at all. I do cook chicken but I am not fond of eating it as such. I love prawns and shell fish and dried shrimp and so does the husband so I try to cook them once a fortnight. However we eat eggs regularly. Our meals are balanced with vegetables, fruits, nuts and pulses and whole grains.

In Australia people find it hard to believe that vegetables can be eaten as a main dish. They are definitely the star of my dinner table most nights of the week. Here is an easy, super healthy vegetarian, vegan recipe for Capsicum and Potato Rassa or Shimla Mirchi ani Batata Rassa Bhaji. 

Capsicum Potato Rassa Bhaji
Capsicum Potato Rassa Bhaji

The Ingredients needed are:

  • Capsicum – 2 cubed in big square pieces
  • Potato – 2 cubed in big square pieces
  • Cumin Powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Red Chilli Powder – 1 teaspoon
  • Turmeric – 1/2 teaspoon
  • Sugar- 1 teaspoon
  • Peanuts – roughly ground – 2 tablespoon
  • Tomato Puree/ Diced tomato – 3 tablespoon
  • Freshly grated coconut (Optional) – 2 tablespoon
  • Oil- 2 teaspoon
  • Mustard seeds – 1 teaspoon
  • Cumin seeds- 1/2 teaspoon
  • Asafoetida/ Hing – A pinch
  • Water – 2 measuring cups
  • Salt to taste
Capsicum Potato Rassa Bhaji
Capsicum Potato Rassa Bhaji

Method of Preparation:

  1. As stated above cube both the capsicum and potato into larger square chunks.
  2. Take a wok, add the oil and once heated add the mustard seeds , hing and cumin seeds and let them crackle for a few seconds. Next add the cumin powder, coriander powder and red chilli powder and turmeric powder to it. Mix it well.
  3. Now add the potatoes and half cup water. Add sugar and salt to taste and freshly ground peanut powder. Cover it with a lid for 5 – 7 minutes.
  4. Once the potatoes are 50% cooked add the capsicum cubes and tomato puree. Mix well and cover with a lid again for another 10 minutes.
  5. Once the capsicum is cooked and potatoes are done then add another cup of water and lastly add coconut if using. If not using coconut you can mix a bit of rice flour with the water while adding it to thicken the gravy.
Capsicum Potato Rassa Bhaji
Capsicum Potato Rassa Bhaji

Your Capsicum and Potato Rassa Bhaji is now ready. The whole kitchen will be permeating with the flavour combination of cumin, coriander and red chilli powders. Rassa stands for gravy so the consistency of the gravy can be thick or thin as per your preference. Similarly you can add or subtract the chilli powder as per your spice preference.

The Rassa Bhaji can be served with Roti or eaten over rice and a side of kachumber salad. Perfect for a quick week night meal.

Capsicum Potato Rassa Bhaji
Capsicum Potato Rassa Bhaji
Recipe, Styling and Photography- Sharvari P Mehan

 

Definitely leave me your feedback in the comments below. I love to hear from you always. I hope you enjoyed today’s recipe.

Until next time have a fabulous week ahead.

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