Aaji's Rassa/ Curry

As I type out this recipe, I can't help but remember  how often this dish was cooked at home for visiting guests. Every one who ate it, loved it. They happily packed and took away the leftovers as well. They also carried back the recipe so that they could try it in their kitchens.

My grandmom made this dish using goat meat. As a 6-year old kid, I  always found the fried potato pieces in the rassa tastier than goat pieces that my grandmom and mom used. What's more, they (the potatoes) were always there in excess given that no one else cared about them...

As you've probably guessed by now,  I didn't really enjoy eating  meat when I was a kid. If you don't eat goat or lamb, you can use chicken. To make this vegetarian, you can use a medley of vegetables (notes in the ingredients and recipe listed after this recipe) keeping the base of the curry the same. No matter what you choose, fried potatoes need to come in. They add a nice texture and elevate the dish to a new level.

Ingredients:

1/2 kg Mutton (Goat) chopped into pieces/ chicken pieces/ medley of vegetables like chopped cauliflower, carrots, green beans and shelled green peas. Recipe for vegetable based curry after this recipe
1 inch Ginger
8 Garlic cloves
50 gms. Coriander leaves
1/2 teaspoon Turmeric powder
2 big Onions chopped finely
2 teaspoons Garam masala powder (if your powder already has chili in it, skip using the next ingredient or it will be extremely pungent)
1/2 teaspoon  Red chili powder
1 small bowl Coconut milk
2 big Potatoes peeled and chopped into blocks
Salt to taste
Sunflower Oil

Method:

1. Grind Ginger, Garlic and Coriander leaves.

2. Liberally massage the Mutton pieces/chicken pieces with this paste.

3. Add some Salt and massage once more.

4. Keep aside for at least 4 -5 hours.

5. In a big vessel, add 3 tablespoons Oil and add the finely chopped Onions.

6. Fry well. They need to turn brown but not crisp.

7. Next, add the Mutton pieces and mix them well. Add some water. Cover and let them cook.

8. In a pan, add some oil and fry the Potatoes till they turn brown and are slightly crisp.

9. Check Mutton pieces after 45 minutes (shorter time for chicken and even shorter if using vegetables).

10. If cooked, add Potato pieces and 2 teaspoons of Garam masala powder. Mix well. Allow the rassa to boil.

11. Lower the gas after 8 minutes and slowly add the Coconut milk. Mix it well. Let the rassa boil for five minutes and then stop cooking. Add salt. Mix.

12. Garnish with Coriander leaves. Serve with hot Rotis/Phulkas/ Bread, Onion rings and Lemon wedges.

Note: If using goat/chicken, this dish tastes even better the next day.

Now, on to the vegetable based curry.
Ingredients are as listed above

Method

1. Grind Ginger, Garlic and Coriander leaves.

2. In a big vessel, add 3 tablespoons Oil and add the finely chopped Onions.

3. Fry well. They need to turn brown but not crisp.

4. Next, add the ground paste  and fry on low for 8-10 minutes.

5. Add the vegetables and stir fry them.

6. Add water and allow to cook on low.

6. In a pan, add some oil and fry the Potatoes till they turn brown and are slightly crisp.

7. Check vegetables. They should cook in about 20 minutes.

8. If cooked, add Potato pieces and 2 teaspoons of Garam masala powder. Mix well. Allow the rassa to boil.

9. Lower the gas after 8 minutes and slowly add the Coconut milk. Mix it well. Let the rassa boil for five minutes and then stop cooking. Add salt. Mix.

9. Garnish with Coriander leaves. Serve with Bread, Onion rings and Lemon wedges.



Thank you!