There’s so much you can do with potato, especially to make Vrat Ka Khana. This spicy recipe will keep your taste buds engaged while you keep those fasts. Kashmiri Mirch Aloo Serves 3-4 Ingredients 4 medium potatoes – cut into ¼ “ thick slices 4 cups water, 1 tsp salt, 1 tbsp lemon juice ½ tsp coarsely crushed pepper 1½ tsp degi mirch 2 tsp fennel seeds (saunf) – crushed 1 tsp salt 1 tbsp lemon juice 2+2 tbsp ghee or butter 1 tbsp juliennes of ginger some flat pieces of fresh coconut – optional ½ tsp green cardamom (elaichi) powder coriander sprigs or chopped coriander leaves Method * Boil sliced potatoes for 5 minutes in 4 cups of water with 1 tsp salt, 1 tsp degi mirch & 1 tbsp lemon juice added to it. * Cool the sliced potatoes and saute on a big tawa or flat pan with 2 tbsp of butter/ghee till golden. * Heat 2 tbsp ghee, add crushed pepper, ginger juliennes, cook till ginger turns a little crisp. Add fennel seeds (coarsely crushed), ½ tsp degi mirch and cook only for ½ minute. * Add 4 tbsp water and when the water comes to a boil add potatoes. (The water will help to uniformly coat the spices on the potatoes). Add salt to taste. Cook for about a minute till dry. * Sprinkle coconut, ½ tsp green cardamom powder & few coriander sprigs & serve .
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