Potaoe is the most common ingredient that is used in meals during the
Navratri or any fasting day in every household. Even if not fasting, people
mostly refrain from tamasic food like onion and garlic. That’s why most of the
dishes prepared during this time are without garlic and onion. These are light
on stomach which helps to cope up with the challenges the changing weather brings.
This is one of the perfect farali recipe for the fasting. This is prepared with
the ingredients which are allowed during the fasting. But I have prepared
it as I was craving for it on non
fasting day. A tasty curry made during fasting or vrat for fesvtivals. I made
this along with multigratin poori which recipe is also shared in my blog.
During fasting we need something different
than regular sabudana khichadi, sabudana vada ,etc. So give a try once
when you are fasting. The consistency of gravy can be thick or thin as per your
choice.
INGREDIENTS:
4-5 Medium Potatoes, boiled
1 tablespoon Ghee / Clarified Butter / Oil
½ teaspoon Cumin Seeds [jeera]
Piece of Ginger, minced
1-2 Green Chillies, chopped finely
1/ 2 teaspoon Black Pepper Powder
1 teaspoon Rock Salt [Sendha
Namak]
Juice from half of Lemon
1 Cup Water
1 tablespoon Chopped Coriander
METHOD:
STEP 1 – Peel and roughly break the potatoes into pieces.
Mash half a
cup of potatoes and keep aside.
STEP 2 – In a pan, heat oil/
ghee, add in cumin seeds and let them crackle.
STEP 3 – Add chopped green
chillies and ginger in it and sauté well till the raw smell vanishes.
STEP 4 – Add in potato pieces,
mix well and roast for a minute.
STEP 5 – Then pour water, lemon
juice, salt and potato mash in it and mix well.
*STEP 6 – Let it cook for 5-6
minutes or until the gravy starts to thicken.
STEP 7 – Once reached to your
desired consistency and black pepper powder and mix it.
STEP 8 – Turn off the flame and garnish with chopped coriander and serve.
Serve hot with any poori and
chapatti or paratha.
NOTE: * You can sprinkle little
cumin powder just before serving.
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