Friday, 26 September 2014

Falahari Jeera Aaloo

The festive season in India has officially begun with the onset of Navratri. On this occasion, a few of my friends have asked for Navratri special recipes and this is a very simple recipe that can be had when observing fast. This is my mom's recipe and it is one of those recipes that strengthen my belief that the simplest flavors can work wonders. I understand that the funda behind observing a fast is learning to live simply and not give into temptations. But then, one has to eat at least once. This simple recipe is filling and and can be whipped up in easily in large batches to be taken to a group gatherings during the Navratris.

It helps to keep boiled potatoes handy during Navratris as it can be used in other recipes such as Sabudana Wada, Sabudana Khichdi etc.

I will be adding more Navratri special recipes. I had not planned posting Navratri special recipes so it will be one at a time. But they will be easy and my friends will have plenty of time to prepare.

Happy Navratris everyone.

Side note: I did not use any haldi in this recipe and yet the potatoes look fairly yellow. That's because the potatoes I used were slightly yellow on their own owing to seasonal availability.


Boiled potatoes- 2 large
Green chillies- 3 nos (adjust)
Curry leaves- about 20-25 nos.
Cumin seeds- 1/2 tsp
Red chilly powder- <1/4 tsp (optional)
Rock salt to taste
Oil- 1 tbsp


Peel and cut boiled potatoes into big pieces. Potatoes that are not too soft (after boiling) work best for this recipe.

Cut green chillies into 1/2" pieces.

Heat oil in a pan.

When heated, temper with cumin seeds, curry leaves and green chillies.

If using, add red chilly powder at this point.

Add potatoes. Add Salt.

Sauté for 3-5 minutes with only occasional stirring.

These potatoes taste best when allowed to develop a slightly crispy crust while sautéing. This can be achieved by not stirring potatoes too frequently and letting them stick to the pan but taking care they don't burn.