This vrat wali aloo ki sabzi is made as a side dish on any fasting day like ekadashi, Janamashtami, Shivratri or Navratri. The recipe of this farali sabzi is very easy and is made with minmal ingredients. This curry is lightly spiced and seasoned with black pepper powder and sendha namak (rock salt). Fresh coriander leaves add a mild flavour and lime juice is used to enhance the taste.
This vrat wali aloo ki sabzi is relished with pakodis, parathas, puris or chillas made with kootu, singhara or rajgira ka aata.
Ingredients (for 2 to 3 servings)
- Boiled aloo – 6 to 7 medium
- Desi ghee – 1 tbsp
- Jeera – 1/4 tsp
- Green chillies – 2
- Pepper powder – 1/2 tsp
- Lime juice – 1 tbsp
- Water – 200 to 250 ml
- Coriander leaves – 2 tbsp
- Sendha namak (rock salt) according to taste.
- Break boiled aloo into small pieces with fingers and mash one aloo, this will give thickness to the gravy.
- Finely chop green chillies and coriander leaves.
- Heat desi ghee in a pan and add jeera. When it sizzles, add green chilies and sauté it. Now add potatoes and 200 ml water (if necessary add some more water and adjust the consistency as required)
- Add sendha namak and black pepper powder. When the curry starts to boil, lower the flame and let it simmer for 2 minutes. Switch off the flame.
- Add lime juice and some chopped coriander leaves and mix in well. Now transfer the curry to a serving bowl and garnish with more coriander leaves.
Relish this delicious aloo ki sabzi with pakodi, paratha, puri or vrat wale chawal.