BM #63 Day 21 -
The last week of this Mega marathon will see us navigate through some tough letters. For those of you who joined the series late, I am part of a Blogging Marathon group. And we as a group are doing this series called Journey Through The Cuisine. I am exploring the Maharashtrian cuisine alphabetically one letter each day.
Today the letter U was easy as the word Upvas (meaning fasting) can be prefixed to some special dishes which are aten mostly during the fasting days.
For us in Andhra Pradesh/Telangana, there is nothing specific called fasting food. Whereas in some regions, when they say fasting it only means they will eat only certain types of foods of the seed variety like Amaranth(Rajgira), Singhada (Water chestnut), Sago and vegetables like Pumpkin, Potato etc.
This version of potato sabji qualifies as a Farali dish or a sabji suitable for fasting days.
Recipe Source here
Potatoes, Peeled, Boiled and Cubed 3 cups
Green Chillies Paste 1 tsp or as needed
Peanuts, roasted and coarsely crushed 4-5 tbsp
Coconut, grated 2 tbsp
Sugar 1 tsp
Salt to taste
Seasoning (Ghee 1 tbsp, Cumin Seeds 1 tsp)
Method Of Preparation -
In a heated pan, add ghee and cumin seeds. After the cumin seeds crackle, add the boiled potatoes.
Sprinkle the crushed peanuts, green chili paste, grated coconut, salt and sugar.
Add a few spoons of water, mix well, cover and let it cook for 3-4 minutes.
Remove from heat. Serve it with Yogurt and/or Rajgira Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 15-20 min