Name: Instant Pot Marathi Rassa – Mixed Vegetables with Coconut
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: ¼ cup unsweetened shredded coconut; ½ cup hot water, divided; 1 onion, chopped; 2 tomatoes, chopped; 1 tbsp garlic, minced; ¼ cup cilantro; ½ tsp cinnamon; ½ tsp tumeric; ¼ tsp cayenne; 1 tsp salt; 1 tbsp coconut oil; 1 cup peas; 2 carrots, diced; ½ head of cauliflower, cut into chunks; 2 cups spinach

Instant Pot Marathi Rassa – Indian Mixed Vegetables with Coconut Recipe

David and I have a deep love for Indian food. As a vegetarian, I can almost always find pages of options on an Indian restaurant menu. I hadn’t ever tried making it at home, but I just found the perfect recipe book, Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvashi Pitre. This Indian cookbook is so good that David decided to try his hand at cooking a few recipes from it, as well! It’s not a vegetarian book, but it has plenty of vegetarian recipes to keep me happy – and David likes the meat recipes. He’s even suggested buying a second Instant Pot just for that purpose! I know this Marathi Rassa has already made more than one appearance on our dinner table.

Oh! And this is currently the only Instant Pot authorized Indian cookbook.

Changes I Made

This recipe, though! It’s as flavorful as it is colorful – and has a healthy dose of turmeric. While this recipe is delicious on its own, the recipe originally calls for peanut oil. I substitute coconut oil. It also asks for 6 cups of vegetables cut up. I use potatoes, cauliflower, peas, and carrots. Don’t like the vegetables I used? Just sub in your favorite.

About the Book

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvashi Pitre
My rating: 5 of 5 stars
I read a review copy provided the publisher provided. I love that Urvashi Pitre shares so much of herself in this book. Growing up as a child of Indian parents from different parts of the country gives her a unique insight into the differences in the food. The straightforward recipes do not contain hard-to-find ingredients. Also, while this book does provide many typical Punjabi restaurant fare recipes, it also introduces new dishes most people outside of India have never tried, such as Marathi Rassa.

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast begins with a little of the author’s background and continues with a primer on Instant Pot use, answering questions such as “How full can I fill my Instant Pot?.” It also answers questions about Indian food and explains that author has modified traditional recipes to make them more suitable for busy households.

Each chapter includes a gorgeous full-color photo, and so do many of the recipes. Many recipes include short tips for substitutions, additions, or times savers. Each recipe contains approximate times including prep, cook, and release. The author clearly points out vegan recipes – and includes a special section for them in the book index. In addition to the book index, a recipe index is also included.

The author also thoughtfully includes several cooking time charts if you desire to substitute ingredients. For example, fish cooks much faster than chicken.

AuthorAlicia TaylorCategoryDifficultyIntermediate

This dish is as flavorful as it is colorful. Substitute your favorite vegetables. Serve with some basmati rice or naan to round out the meal.

Yields6 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

¼ cup unsweetened shredded coconut

½ cup hot water, divided

1 onion, chopped

2 tomatoes, chopped

1 tbsp garlic, minced

¼ cup cilantro

½ tsp cinnamon

½ tsp tumeric

¼ tsp cayenne

1 tsp salt

1 tbsp coconut oil

1 cup peas

2 carrots, diced

½ head of cauliflower, cut into chunks

2 cups spinach

Soak coconut in 1/4 cup hot water for about 10 minutes in a blender jar - or a large bowl if you are using a stick blender.

Add onion, tomatoes, garlic, ginger, and spices and puree. If you need more water, add it sparingly.

Preheat the Instant Pot to Saute on high heat. When hot, add coconut oil. After it melts, add the coconut mixture.

Do not stir. Allow it to cook until most of the water has evaporated (about 3-5 minutes)

Then stir constantly for about 2 more minutes, allowing flavors to meld.

Stir in chopped vegetables and other 1/4 cup water (except spinach).

Lock the lid in place, select low pressure and cook for 3 minutes.

Quick-release pressure. Stir in spinach until it's wilted and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 177

% Daily Value *
Total Fat 5g8%
Cholesterol 0mg
Sodium 683mg29%
Potassium 523mg15%
Total Carbohydrate 31g11%
Dietary Fiber 7g29%
Sugars 10g
Protein 6g12%

Vitamin A 100%
Vitamin C 89%
Calcium 10%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients