Kobichi Vadi Rassa Bhaji

Kobichi vadi rassa bhaji

 

Kobichi Vadi Rassa Bhaji is an exclusive Maharashtrian Recipe, made with Kobi Vade & Spices. This is an extended recipe of the Kobichi Vadi  recipe I posted few days back. Once you have your Kobi Vadi ready, this doesn’t take much time to make. Easy & delicious, this dish is loaded with Maharashtrian spices that gives it a mouthwatering aroma and flavor. Added coconut paste adds a divine texture to this traditional recipe. The crispy, deep fried vade when cooked in this flavourous gravy, is an absolute treat to your taste buds. Rich in taste, texture and aroma, this taste best when served with Ghadichi Poli.

For similar recipes check: Sev Bhaji Recipe, Batata Rassa recipe, Patodi Rassa Recipe, Flower Batata Rassa.

So, let’s get started with Kobichi Vadi Rassa Bhaji;

 

Preparation Time: 10 Minutes

Cooking Time: 15 Minute

Total Time: 25 Minutes

Serves for 2.

 

Ingredients:

1) Chopped Onion

2) 1 tsp ginger garlic paste

3) 3 tbsp. grated dry coconut

4) 1 cinnamon

5) 1 tsp poppy seeds

6) 2-3 cloves

7) 4-5 black paper

8) 1 tsp Kashmiri red chili powder

9) 1 tsp turmeric powder

10) 1 tsp garam masala

11) Water as consistency required

12) 4 tbsp. Oil

13) Salt to taste

14) Pinch of sugar

15) Chopped coriander leaves

16) 7-8 Kobichya Vadya (For recipe click - http://www.maharashtrianrecipes.com/kobichi-vadi/)

17) 1 lemon for serving (optional)

 

 

 

Method:

 

Take a pan, heat 1/2 tsp of oil, add chopped or sliced onion and sauté till translucent.

Add cinnamon, poppy seeds, 2-3 cloves, 4-5 black paper and sauté for another 2-3 minutes.

Add grated coconut and sauté until it turns golden in colour.

Take away from flame and let it cool.

Once the mixture cools down, transfer it to a mixer jar and grind to a smooth paste.

Heat remaining oil, add the ginger garlic paste, sauté for 2 minutes and pour coconut paste, stir well.

Add all spices – red chili powder, garam masala powder, turmeric powder,  pinch of sugar and sauté till the oil separates from the masala. The flame should be medium.

The added spices tend to change the color of the masala.

Add hot water in masala and bring to boil.

Add cabbage vadi in boiling water and stir it for 2 minutes.

Simmer the flame, keep a lid and let it cook for another 10 minutes.

Garnish with chopped coriander.

Serve with ghadichi poli.

 

How to make kobichi vadi rassa bhaji step by step with images:

 

1) Take a pan, heat 1/2 tsp of oil, add chopped or sliced onion and sauté till translucent. Add cinnamon, poppy seeds, 2-3 cloves, 4-5 black paper and sauté for another 2-3 minutes.

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

Kobichi vadi rassa bhaji

Kobichi vadi rassa bhaji

 

2) Add grated coconut and sauté until it turns golden in colour.

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

3) Take away from flame and let it cool.

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

4) Once the mixture cools down, transfer it to a mixer jar and grind to a smooth paste. Heat remaining oil, add the ginger garlic paste, sauté for 2 minutes and pour coconut paste, stir well.

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

5) Add all spices – red chili powder, garam masala powder, turmeric powder, pinch of sugar and sauté till the oil separates from the masala. The flame should be medium.

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

6) The added spices tend to change the color of the masala. Add hot water in masala and bring to boil. Add cabbage vadi in boiling water and stir it for 2 minutes.

 

kobichi-vadi-rassa-bhaji

kobichi-vadi-rassa-bhaji

 

7) Simmer the flame, keep a lid and let it cook for another 10 minutes.

 

Kobichi vadi rassa bhaji

Kobichi vadi rassa bhaji

 

 

kobichi vadi rassa bhaji

kobichi vadi rassa bhaji

 

8) Garnish with chopped coriander. Serve with ghadichi poli.

 

Kobichi vadi rassa bhaji

Kobichi vadi rassa bhaji





 

 

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