People think that the fasting food should be pure and sattvik, and it should also take less effort to prepare it so that they can spend more time in devotion to Shiva. Preeti Sharma’s recipe uses peanut powder and ghee to give the potatoes a royal flavour. The special thing is that in this recipe, emphasis has been laid on the purity of spices and the correct way to use them.
Peanut Roasting and Crunch
First of all, take a pressure cooker and heat some pure desi ghee in it. Now add a handful of peanuts to it and fry it until it becomes light golden. Take out the roasted peanuts in a separate vessel. Peanuts roasted in ghee not only enhances the taste but also gives you protein and energy during the fast.
preparation of tadka
After removing the peanuts, add cumin seeds to the remaining ghee. When cumin seeds start crackling, add finely chopped green chillies and curry leaves to it. The addition of curry leaves gives a very fresh and South Indian taste to the Vrat Aloo, which is much different and better than the ordinary Aloo Fries.
Combination of tomatoes and spices
Now add 2 finely chopped tomatoes in the tempering. Fry the tomatoes lightly. Now add fasting rock salt, crushed black pepper and coriander powder to it. Preeti Sharma’s special suggestion regarding coriander powder is that if you have cleaned whole coriander at home and ground it yourself, then you can use it without any hesitation during fasting. There is a fear of adulteration in ground spices from the market, hence give priority to homemade spices only.
Peanut Magic Powder
The most important part of this recipe is the peanut powder. Take a little of the roasted peanuts, grind it coarsely and add 2 teaspoons of powdered spices to it. This powder thickens the gravy and gives a rich coating of spices to each potato piece.
Miracle of potatoes and a whistle
Now add raw chopped potatoes to it and mix well with the spices. Add very little water as required i.e. about 2-3 spoons so that the spices do not burn. Cover the cooker with lid and cook till one whistle. In a pressure cooker, potatoes get cooked very quickly and the flavor of the spices gets absorbed deep into the potatoes.
Special recipe made in 5 minutes
Final touch and serving
When the pressure of the cooker is released, open the lid. Now add pre-roasted whole peanuts and chopped fresh green coriander on top. Your hot, spicy Mahashivratri special potato dish is ready. You can also eat it with curd or buckwheat puris.
Disclaimer: The claims made in this article are based on YouTube videos and information found on the internet. NBT does not take responsibility for its truthfulness and accuracy.
