Vrat Wali Aloo Mungfali ki Sookhi Sabji
Vrat Wali Aloo Mungfali ki Sookhi Sabzi is a traditional Indian dish commonly prepared during fasting periods, particularly during Hindu festivals like Navratri, Shivratri, Janmashtami, and Ekadashi
Servings 5
Calories
Ingredients
- 2 tablespoons ghee
- ½ cup raw peanuts moongphali
- 1 teaspoon cumin seeds
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped green chilies
- 5-6 medium sized boiled potatoes peeled and cut into ½ inch cubes)
- rock salt sendha namak (to taste)
- ½ teaspoon black pepper powder
- 2 tablespoons chopped coriander fresh coriander leaves
- 1 tablespoon freshly squeezed lime juice or Amchoor powder
Instructions
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and mustard seeds. Let them crackle for 4-5 seconds.
- Add ginger, green chilli and curry leaf and saute for 20-30 seconds.
- Add peanuts and roast them until they are browned and crispy (30-40 seconds). Stir frequently while roasting.
- Mix everything together.
- Add potatoes, deggi red chilli powder, cumin powder, rock salt, black pepper powder, amchoor powder and coriander, and mix everything well.
- Spread the potatoes evenly in the pan and cook on high heat for 3-4 minutes undisturbed. Flip the potatoes and cook again for 3-4 minutes undisturbed.
- This process will create a crispy layer of potatoes that tastes delicious.
- Serve hot.
Video
Notes
- Choose the Right Potatoes: Opt for firm and waxy potatoes like baby potatoes These varieties hold their shape well during cooking and won't turn mushy.
- Prepare the Potatoes Properly: Peel and chop the potatoes into bite-sized cubes for even cooking, to reduce the cooking time par boil the potatoes before adding them to the sabzi.
- For pieces of potatoes Sabji: If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut it into cubes. When you chop the potato while it is warm or hot, it will break and crumble.