How to Make Vrat Wale Aloo ki Rasedaar Sabzi - This is pototo side dish made for vrat or fasting. This aloo sabzi can be clubed with kuttu ki puri and can be made in jiffy.
There are many ways that you can cook potatoes, especially when it comes to ‘Falahar’ or ‘Vrat ka Khana’ since Potatoes are the most sought after vegetable to try in different recipes. Make snacks, curries, stir fries, raita, salad…the list is unlimited. Here we share you this very simple recipe to make Rassewale Aloo or Aloo Curry with a medium thick gravy made of Buckwheat Flour commonly known as Singhare Ka Atta. This curry with a generous tempering of ginger, green chilly, cumin seeds and cashew nuts goes really well with Kuttu ki Puri, Sama chawal and if you had a presumption that ‘Falahari food’ is flat on taste, then we would insist to try this recipe. Your opinion would be changed forever. Though this curry tastes best with a squeeze of lime juice and some freshly chopped coriander.
During Navratri, Ekadashi or other fasts, I usually like to cook with Buckwheat flour or singhara atta. With time I have developed a taste for this amazing flour, though you can substitute it with Rajgira atta or Kuttu atta in this recipe, the results would be similar.
Did you know, Singhare ka atta is a gluten free flour and perfect for a weight loss diet. Besides it is rich in potassium and low in sodium and helps to keep your energy levels up while tiring schedules during festivities.