flower batata rassa recipe, cauliflower potato curry recipe
Print Recipe
5 from 1 vote

flower batata rassa

flower batata rassa is a tasty spiced coconut based curry made with cauliflower & potatoes. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course
Cuisine: maharashtrian
Servings: 4
Calories: 278kcal
Author: Dassana Amit


for blanching cauliflower

  • 2 or 2.5 cups medium cauliflower florets (phool gobi)
  • ½ teaspoon salt
  • water as required

for roasting desiccated coconut

  • 1 tablespoon oil
  • 1 medium onion or ½ cup chopped onions
  • ¼ cup desiccated coconut
  • cup water for grinding or add as required

for green masala or hirwa masala

  • ¼ cup fresh coconut
  • 1 green chili or 1 teaspoon chopped green chilies
  • 1 inch ginger or 1 teaspoon chopped ginger
  • 5 to 6 garlic cloves or 1.5 teaspoons chopped garlic (lahsun)
  • 2 tablespoons coriander leaves
  • 2 to 3 tablespoons water for grinding

other ingredients for flower batata rassa

  • 3 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds (jeera)
  • 7 to 8 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)
  • 1 medium tomato - chopped or ⅓ cup chopped tomatoes
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon kashmiri red chilli powder
  • 1.5 to 2 tablespoons goda masala or add as required or 1 teaspoon garam masala powder
  • 2 cups chopped potatoes
  • 2.5 cups water or add as required
  • 1 teaspoon sugar
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves for garnish


blanching cauliflower

  • take 2.5 to 2.75 cups of rinsed cauliflower florets in a large bowl or pan. add ½ teaspoon salt. pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. this blanching step can be skipped if there are no insects or worms in the cauliflower. later drain all the water and keep the cauliflower aside.

roasting desiccated coconut

  • heat 1 tablespoon oil in a frying pan.
  • add ½ cup chopped onions.
  • saute till the onions turn translucent.
  • then add ¼ cup desiccated coconut.
  • mix well and stir non-stop on a low flame.
  • roast till the desiccated coconut becomes golden. remove the pan from stove top and keep aside. let this mixture cool.

making green masala or hirwa masala

  • meanwhile take ¼ cup fresh coconut, 1 teaspoon chopped green chilies, 1 teaspoon chopped ginger, 1.5 teaspoons chopped garlic and 2 tablespoons coriander leaves in a small grinder jar or chutney grinder jar.
  • add 2 to 3 tablespoons water and grind to a smooth paste. remove this green coconut paste and keep aside.
  • now add the roasted coconut and onions in the same jar.
  • add ⅓ cup water and grind again to a smooth paste. keep aside.
  • rinse, peel and chop 2 to 3 medium potatoes. you will need 2 cups chopped potatoes.

making flower batata rassa

  • heat 3 tablespoons oil in a pan. add ½ teaspoon mustard seeds and let them crackle.
  • when the mustard seeds begin to crackle, add ½ teaspoon cumin seeds. let the cumin seeds also crackle.
  • then add ⅓ cup chopped tomatoes. also add 1 pinch asafoetida (hing). mix well. saute till the tomatoes soften.
  • add 7 to 8 curry leaves and mix well.
  • add the green coconut paste or hirwa masala.
  • then add ½ teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. mix well.
  • saute till you see oil releasing from the sides.
  • now add the roasted coconut and onion paste.
  • add 1.5 to 2 tablespoons goda masala. if using garam masala powder, then add 1 teaspoon of it. mix well. saute for a minute.
  • now add the chopped potatoes. saute for a minute. 
  • add cauliflower florets. mix very well.
  • add 2.5 cups water or add as required. 
  • add 1 teaspoon sugar. season with salt as per taste. mix very well.
  • cover the pan with a lid and simmer the rassa (gravy) till the cauliflower and potatoes are cooked. do note that the veggies should not get overcooked or become mushy.
  • at intervals do check and give a stir.
  • check with a knife or spoon if the veggies are done. they should soften and thus the spoon or knife can easily slid through the veggies. if not, then continue to cover and cook flower batata rassa for some more minutes.
  • lastly add 2 to 3 tablespoons chopped coriander leaves. 
  • serve flower batata rassa with chapatis, bhakris, pooris or steamed rice or plain paratha or rice pooris.


Calories: 278kcal | Carbohydrates: 23g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Sodium: 380mg | Potassium: 708mg | Fiber: 6g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 77.6mg | Calcium: 60mg | Iron: 4.3mg