Farali Sukhi Bhaji (Dry Potato Sabzi for Fasting)
Author: Gopi Patel
Recipe type: Vrat/Fasting
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2 persons
- Potato (aloo): 2 cups boiled
- Peanut (shingdana) : 1/2 cup roasted & powdered
- Oil : 1 tbsp
- Cumin seeds (jeera): 1 tsp
- Cloves (laung): 2 pieces
- Ginger (adrakh): 2 tsp paste
- Green chilies (hari mirch): 1 tsp paste
- Lemon juice: 1 tsp
- Sugar : 1tsp
- Roasted cumin powder : 1 tsp optional
- Fresh coriander (hara dhaniya): 1 tbsp chopped
- Salt : 2 tsp
- Boil around 3 large potatoes. Let it cool and then peel off the skin of potato and cut into medium pieces.
- Dry roast peanuts in a pan and grind it into coarse powder.
- Also dry roast cumin seeds in a pan and coarse ground it too.
- In a flat bottom non-stick pan or skillet heat 1 tbsp of oil.
- Once hot add cumin seeds and cloves. Let the cumin seeds get flutters.
- Then add ginger paste and green chili paste. Saute the ginger for a minute till the raw flavor is gone.
- Add boiled potatoes and coarsely grounded peanuts and mix well.
- Add salt as per your taste and stir so that potatoes are nicely seasoned in it.
- Also add sugar and combine it with potatoes.
- Squeeze half a lemon juice in the sabji.
- Then add coarsely grounded roasted cumin seeds in the sabzi on top.
- Let the sabji gets cooked for 3-4 minutes. Stir a couple of times while dry aloo sabji is getting cooked.
- Farali sukhi bhaji is ready. Garnish the dry vrat aloo sabji with freshly chopped coriander (dhaniya) and mix well.
- Serve the farali sukhi bhaji along with rajgira paratha or rajgira puri, sabudana khichdi and farali kadhi.
Recipe by WeRecipes at https://werecipes.com/farali-sukhi-bhaji-dry-potato-sabji-vrat/
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