Potato Green Rassa and "Ghajini"

My mother-in-law Amma is an excellent cook in her own right.  Born in Nandurbar and having spent some of her childhood years in Jalgaon, her cuisine incorporates the bold and zesty flavors of the Vidarbha region.  My father-in-law's job took her to Andhra Pradesh, where she spent a significant portion of her life.  Over the years, she added a lot of the local recipes to her repertoire.  The green rassa or the 'Khandeshi' rassa, as she calls it, is one of my favorites. The recipe below serves four.

"Ghajani,"released at the end of 2008, brings back memories of an eighties film: a tale of revenge with action, thrills, and moments of tenderness that grips you from the very first frame.  The movie is presented in a very different way from the usual Bollywood films. It recounts the happy, lighthearted courtship between the hero (Aamir Khan) and the heroine (Asin), only to switch back to the grim reality of the short-term memory loss suffered by the hero.  Director Murugadoss has succeeded in telling the story that hits the right chord from the beginning right till the climax that keeps us pinned to our seats.  Asin leaves her mark as the innocent struggling model with a a heart of gold. But the movie really belongs to Aamir Khan.  From the romantic young businessman to the raging avenger, his performance rings true.  A. R. Rahman's music integrates well with the plot.

Ingredients

1 lb small potatoes

3 medium onions

2 tablespoons oil

1/2 cup fresh shredded coconut

5 green chillis

1/4 cup sliced almonds

1 tablespoon ginger garlic paste

1 tablespoon poppy seeds

1/2 cup chopped coriander

Salt to taste

1 teaspoon lemon juice

1 bay leaf

3 whole cardamoms

4 cloves 

2-inch piece of cinnamon

1/2 teaspoon cumin seeds

Method

1. Grind together the coconut, coriander leaves, ginger garlic, poppy seeds, green chillies, and almonds into a paste.
2. Heat the oil.  When heated, add the cumin seeds and whole spices (bay leaf, cardamoms, cloves, and cinnamon).
3. Add the potatoes (cut in quarters) and saute on medium heat until the potatoes turn golden brown.
4. Add the ground masala and sliced onions.
5. Add salt to taste, lower the heat, and cook covered until the potatoes are fully cooked.
6. Sprinkle with lemon juice and serve hot with phulkas or parathas.