Godi Batati Rassa

Godi - Sweet
Batati - Potatoes
Rassa - With gravy

This is a recipe from a community called Pathare Prabhu, they are originally from Mumbai. I first had heard about this dish in P. L. Deshpande's Bhraman Mandal. I did not know the recipe and did not know anyone who can share authentic recipe. I have read various renditions claiming the original but I was not convinced. A friend gave me a packet of Pathare Prabhu Masala during recent India trip. And that made me look for more authentic recipes to use up the big packet. I tried it as normal garam masala once but I really wanted to use it in the authentic recipes. My quest took me to a very nice series of videos by Mrs. Kalpana Talpade. The videos are homemade without any professional editing or even any fancy equipment. And that attracted me more to the recipes. I have made Godi Batati Rassa multiple times and now I have bookmarked Ananasache Sambare and Kobiche Bhanole. I enjoyed her video series so much that, I got in touch with her. And she came across as warm person as she is in the videos.

Even though the name is sweet potato curry, the actual dish is not sweet, does not have any jaggery or sugar. The person who named this dish, must be really being sarcastic :) I followed Mrs. Talpade's recipe so I am sharing it here with her permission and all the credit goes to Mrs. Talpade.

Godi Batati Rassa

5 Small/Medium Potatoes (I used white or Yukon gold)
1 cup Cauliflower Florets or Red Bell Peppers
1 Large Onion
4-5 Cloves of Garlic
1" Blob of Ginger
1 tsp Pathare Prabhu Masala
1/2 tsp Red Chili Powder *
Pinch of Turmeric
Pinch of Hing
Salt per taste
2-3 tbsp Oil
Water as needed

Preparation - 
Peel potatoes and cut in half or quarters. Cut onion in large pieces too.
Cut cauliflower (or red bell peppers) in large pieces. 
Heat oil in heavy bottom vessel and add hing. Let it sizzle for a minute.
Add chopped onion, saute until translucent.
Add potatoes and cauliflower, saute for few minutes.
Add salt, Pathare Prabhu Masala and chili powder. Add about a cup of water.
Make ginger garlic paste in mortar pestle, add that.
Mix everything, cover with deep plate. Add about 1/2 cup water on the plate.
Put something heavy on the cover.
Let it cook until potatoes are well done. Enjoy with chapatis or rice.

Tips - 
  1. * I omitted red chili powder as the masala I got, has chili powder added to it. 
  2. Putting water on the cover makes sabji cook with less water due to condensation technique. 
  3. I liked the version with bell peppers more.
  4. If you do not have Pathare Prabhu Masala and use garam masala, it will be simple Batata Rassa Bhaji.


  1. Words like "batata" and "rassa" get my mouth watering. How delicious this looks, Mints! I am bookmarking this.

  2. Thanks for posting this= can't wait to try it!!

  3. Yum! The bell pepper version is sounding really good. I checked out the kobiche bhaanole too. Can't wait for the heat to subside a bit so I can turn out a batch.


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