vrat wale aloo or vrat ke aloo are made during fasting/vrat or during navratri. sans onion-garlic, the aloo or potato sabzi is simple and delicious.
and you don’t need to make this potato curry recipe on any fasting occasion. you can make this sabzi and serve with pooris or chappatis any time. there are many variations of vrat ke aloo.
sharing the way i make this vrat wale aloo sabzi at home. the boiled potatoes are crumbled and added to sauted tomatoes-spice mixture. simmered for some minutes and then served hot with a garnish of coriander leaves. this aloo recipe is light and not heavily spiced. just to add a bit of spice and heat, green chilies are used, which you can easily skip.
these vrat wale aloo goes well with puri or rotis made from kuttu ka atta (buckwheat flour) or singhare ka atta (water chestnut flour). i served them with singhare ke atta ki poori (pooris made from water chestnut flour) and kala chana sundal (black chickpea sundal).
vrat wale aloo or vrat ke aloo recipe below:
- 3 medium potatoes/aloos
- 3 medium tomatoes
- 1 or 2 green chilies, chopped
- ½ tsp carom seeds/ajwain or cumin seeds
- 1 .5 to 2 cups water
- 2 tbsp oil
- rock salt or sendha namak as required
- boil the potatoes.
- peel and keep them aside.
- heat oil in a pan.
- crackle the carom seeds first.
- now add the green chilies and saute for half a minute.
- add the tomatoes and saute till the oil starts to leave the sides of the mixture.
- the tomatoes would have cooked by now and become soft.
- continue to stir in between when cooking the tomatoes a couple of times.
- directly crumble the potatoes in the tomato gravy.
- add water, salt and simmer till the gravy thickens a bit.
- garnish with coriander leaves and serve vrat wale aloo hot.
- these vrat wale aloo goes well with puri or rotis made from kuttu ka atta (buckwheat flour) or singhare ka atta (water chestnut flour).