Vangi Batata Rassa is one of those everyday Maharashtrian dishes that quietly carries generations of comfort. The deep, spiced gravy, soft potatoes, and the unmistakable aroma of rassa simmering on the stove instantly bring to mind simple meals eaten with bhakri and a little thecha on the side. It’s rustic, grounding, and deeply satisfying.
This version stays true to that traditional taste while keeping things easy. Using Netra’s Wangi Batata Rassa Mix brings the familiar flavour quickly, without the long roasting or grinding process. The potatoes soak up the masala beautifully, making this bhaji perfect for both lunch and dinner.
Ingredients
• 1 pack Netra’s Wangi Batata Rassa Mix
• 3 medium potatoes, boiled, peeled, and cubed
• 2 tbsp oil
• 1½ cups water
How to Make Vangi Batata Rassa
- Heat oil in a pan on medium flame.
- Add the contents of Netra’s Wangi Batata Rassa Mix and sauté for a few seconds until aromatic.
- Pour in water and mix well to form a smooth gravy, stirring continuously.
- Bring the gravy to a gentle boil.
- Add the boiled potato cubes and mix carefully so they don’t break.
- Simmer on medium flame for 5 to 7 minutes until the potatoes absorb the masala and the rassa thickens.
- Switch off the flame and let the curry rest for a minute before serving.
Tips / Variations
• Cut potatoes into medium cubes so they hold shape in the rassa.
• For thicker gravy, simmer uncovered for an extra minute.
• This rassa tastes even better after resting for a short while.
• Serve hot for the most authentic flavour.
If you’re craving a traditional Maharashtrian meal without long prep, Netra’s Wangi Batata Rassa Mix helps recreate that homestyle taste with ease.
