A tasty sabji called “Vrat wale Aloo” is cooked from boiled potatoes, peanuts, and a few spices. It is a food that is free of gluten yet high in carbohydrates. It provides the body with immediate energy, making it the ideal snack on days when Hindus are fasting (vrat).
You can make this sabzi and serve it with pooris or chappatis any time. It is naturally difficult to go without eating salt during Navratri, the nine-day holiday where fasting is observed the whole festival, hence rock salt or sendha namak is used in place of regular salt.
The ideal food for Navratri or any other vrat season is an Indian stew called Vrat Wale Aloo Rasedaar. Cook is best served hot with roti, kuttu ki puris, or even kuttu ke pakodas for lunch or dinner.
I like to make it for Navratri, Shivratri, Janmashtami, or Ekadashi vrat. This also sabji comes together in under 15 minutes using simple ingredients.
Ingredients for vrat wale aloo
- 2 tablespoon oil
- 500 Gram Potatoes, chopped
- 1 tsp Cumin seeds
- ½ teaspoon ajwain
- 1 tsp red chili powder
- 1.5 to 2 cups of water
- rock salt or sendha namak as required
- 1 or 2 green chilies, chopped
Instructions for vrat wale aloo
Rinse the potatoes, and to the pressure cooker add the potatoes with 3 cups of water.
Boil the 3 potatoes in the pressure cooker for 4-5 whistles,
and boil till the potatoes cook and soften.
Peel, cut, and keep them aside.
Making Vrat Wale Aloo:
Heat 2 tablespoons of oil in a pan.
- Once hot add cumin seeds and ajwain.
- Let them sizzle then add chopped green chilies and saute for a few seconds.
- add the 3 boiled potatoes. Stir and mix well
- turn over high heat, till they look slightly fried.
- Then add peanuts (optional), rock salt (Sendha namak), and red chili powder. Mix well.
- Add 1 cup of water. Stir it well.
- Simmer uncovered for about 15 minutes, till tender.
- Using the back of your spatula, mash a few potatoes for a thicker gravy.
- Garnish with coriander leaves and serve vrat wale aloo hot.
Tips and variations
- Choose the Right Potatoes: Use small, waxy potatoes like baby potatoes for Vrat Wale Aloo. They hold their shape well during cooking and have a creamy texture.
- Properly Clean and Soak: Wash the potatoes thoroughly to remove any dirt or debris. If you’re fasting during a religious observance, you might want to soak the potatoes in water for a few hours to remove any impurities.
- Use Rock Salt: During fasting, regular table salt is often avoided. Instead, use rock salt (sendha namak) as a substitute. It’s considered acceptable for most fasting diets.
- Add Flavorful Spices: Since many spices are restricted during fasting, you can use ingredients like cumin seeds, black pepper, green chilies, and ginger for flavor. They add a pleasant taste without compromising the fasting guidelines.
- Keep it Simple: Vrat Wale Aloo is a simple dish, and its charm lies in its simplicity. Avoid using too many ingredients or spices, as the dish is meant to be light and easy to digest during fasting.
This vrat wale aloo goes well with Kuttu ki poori , Kuttu roti, Rajgire ki poori,Rajgira paratha ,or Singhare ki poori.
3. Can I use regular salt instead of rock salt?
During fasting, rock salt (sendha namak) is commonly used as it is considered permissible in many fasting traditions. Regular salt is typically avoided. Rock salt has a slightly different flavor profile but serves the purpose of seasoning the dish.
4. Can I adjust the spice levels?
Absolutely. The spice levels can be adjusted according to your taste preferences. You can increase or decrease the amount of green chilies, red chili powder, and black pepper powder to suit your comfort level.
5. What type of potatoes are best for this dish?
Waxy or all-purpose potatoes work well for Vrat Wale Aloo. These potatoes hold their shape after boiling and are ideal for cubing. You can use varieties like Yukon Gold, Red Bliss, or Russet.
6. What are common accompaniments for Vrat Wale Aloo?
Vrat Wale Aloo is often served with vrat-friendly accompaniments like sama rice (barnyard millet), kuttu ki puri (buckwheat flour flatbread), Singhare ka atta (water chestnut flour flatbread), or even plain yogurt.
7. Can I add other ingredients to the dish?
While the traditional recipe is relatively simple, you can customize it by adding ingredients like diced tomatoes, chopped nuts, or fresh herbs like mint and cilantro. Just ensure that any additions align with your fasting guidelines.