#vratkakhaana
Rasa waale Aalu and kuttu ki poori
I have been keeping Navratri fasts since childhood and if there is one vegetable that comes handy and is cooked at every home during this time, it is potatoes of different kinds. I am sharing one of my favourite recipe here.
Rasa waale alu Ingredients
4-5 medium sized boiled potatoes chopped

1 table spoon grated ginger

2 tomatoes grated

1 green chilli chopped

1/2 tea spoon hing and 2 tea spoon zeera

Sendha namak to taste

1 tea spoon each (haldi powder, red chilli powder)

1 table spoon dhaniya powder

1 tea spoon zeera powder (optional)

1/2 tea spoon garam masala;;

1 table spoon fresh malai from milk roughly beaten

2 table spoon oil

Fresh dhaniya for garnish
Method
1. Heat a kadai and add 2 table spoon oil. When hot add hing and zeera. Wait till they crackle.
2. Now add haldi powder, red chilli powder, dhaniya powder, zeera powder and garam masala. You can also mix all this in a bowl with little water and add. This will avoid burning of spices, else you have to be very quick.
3. Stir well and add grated ginger. Saute a little and then add grated tomatoes. Let the tomatoes cook for few seconds. You can add little water too.
4. Now, add the beaten malai. Stir a little and add potatoes and saute for few seconds. Mix well. Also add green chillies.
5. Now add about 3-4 cups water depending on how much gravy you want and add sendha namak.
6. Close the lid and let it cook on simmer while checking for 12-14 minutes. The vegetable will leave little oil. Garnish with fresh dhaniya.
This is a mouth watering recipe which you will make again and again.
It is served usually with kuttu and singhada aataa poori or even Parathaas.
For that take equal amount of both flours and mix them well. Depending upon quantity add crushed boiled potatoes or boiled arbi in it. Also add little oil and sendha namak and knead dough with water. Don't keep dough for long. Take little oil in hands and make pooris as we do normally and fry.
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