A very tasty dry potato bhaji made during fasting or vrat
for festivals such as Navratri, Ekadashi, Janmashtami or Shravan Maas upwas. I
prepared this potato subzi for navratri upwas and enjoyed it with sabudana
thalipeeth. This recipe is a no onion no garlic recipe and you can have it with
rajgira poori / shingada poori or mild sama ke rice. During upwas or vrat we
make so many different varities of dishes that we do not include in our day to
day diet. On the fasting day, we take break from usual roti-sabzi, dal-chawal
and make some simple and easy to digest gluten-free dishes. Potato, Peanuts,
Sabudana, etc are commonly used for fasting recipes. Farali Aloo Sabzi / Dry
Potato Bhaji is a simple dish prepared with very simple ingredients like cumin
seeds, green chillies, roasted peanut powder and fresh coconut which are easily
available in our pantry. So do try this recipe this navratri once for a change
and you would love it.
INGREDIENTD:
2-3 Boiled Potatoes, cut in to cubes
1 tablespoon Ghee / Oil
2 teaspoon Cumin Seeds
1 sprig Curry Leaves [optional]
3-4 Green Chillies
1 tablespoon Roasted and Coarsely Crushed Peanuts
A pinch of Sugar
Salt as per taste
½ Lemon Juice
1 tablespoon Grated Coconut
METHOD:
STEP 1 – Boil potatoes, peel them and cut them in to
cubes. Keep aside.
STEP 2 – Heat ghee /oil in a pan, add cumin seeds and let
them crackle.
STEP 3 – Add curry leaves, chopped green chillies and
add cubed potatoes in it and mix well.
STEP 4 – Cook it for 2-3 minutes on medium flame stirring
occasionally.
STEP 5 – Add crushed peanuts, sugar and salt in it and
give a nice mix.
STEP 6 – Add grated coconut and lemon juice and mix it
well. [I don’t have coconut, so not added here in my recipe]
STEP 7 – Cook it for another 1-2 minutes while stirring
once or twice.
Serve potato subzi garnished with chopped coriander.
Make this in Navratri fasting and let me know how you
like it. I am sure you will surely going to like it.
NOTES: *You can add little water to make gravy and enjoy
rassewale aloo ki subzi.
*Be careful while tempering, take care not to burn cumin
seeds.
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