NAVRATRI SPECIAL ALOO MAKHAANA SABZI

JAI MATA DI…DAY 7 OF NAVRATRI. On this day we worship MAA KALRATRI

Kalaratri means “the Death of Kaal”. Here Kaal represents time & death. Maa Kalaratri destroys ignorance and removes darkness. She is also known as Shubhankari.

The complexion of Maa Kalaratri is like dark night with plentiful hair. She has four hands. The left two hands holds a cleaver and a torch, and the right two are in the mudras of “giving” and “protecting”. Her necklace is shining like thunder. Her three eyes emanate rays like lightning. Her nostrils throw fire when she inhales or exhales air. Her mount is donkey. Blue, Red, white colour should be used to wear on this day. Maa Kalratri’s appearance is very dangerous. But she always gives blesses her devotees. So there is no need to afraid of her. This manifestation of the goddess is very auspicious.

NAVRATRI SPECIAL DAY 7

 ALOO MAKHANA SABZI

Ingredients:

• Boiled small sized diced potatoes (ubaale huye chhote katte huye aloo)- 2-3medium sized
• Red Tomatoes (lal tamatar)- 5-6 medium sized
• Makhaane (1cup)
• Cumin seeds (jeera)- one fourth teaspoon
• Fresh cream(Malaai)- 3-4spoons
• Red chilli powder (degi lal mirch)- one fourth teaspoon
• Raisins (kishmish/soggi)- 10-15
• Salt (namak)- to taste
• Refined oil
• Sugar (cheeni)- a pinch (optional)

Method:

• Take 1 spoon oil in a pan and sauté tomatoes till it turns bit tender
• Put off the flame and let it bit cool and grind it into puree
• Crush makhaane into uneven big pieces
• Take 1 spoon oil and heat it on medium flame and put the makhaane and fry it on slow flame tossing it simultaneously to avoid burning of makhaane. Fry till it turns crisp golden brown and remove it on a plate
• Take a spoon of oil and put jeera and allow it to crackle
• Pour tomato puree and let it cook for next 3-5min, stirring it continuously
• Add salt, red chilli powder and pinch of sugar and mix well.
• Add one cup water and let gravy cook for next 5 min.
• Add potatoes and let gravy’s consistency be reduced and become bit thick.
• Add raisins
• Add malai (with help of spoon or beater remove lumps) and bring it to boil on maximum flame for next 1 min. Switch off the flame and add fried makhaane and remove it in a serving dish
• Garnish it with small pieces of makhaane and raisins

Note: Try avoiding repeated heating up of makhaana sabzi as makhaane will too become too soft and mix up as base of gravy.

ITS TIME TO RELISH ALOO MAKHAANA SABZI …..CAN SERVE WITH KUTTU/SWANK ATTA ROTI OR POORI OR WITH SWANK KE CHAWAL…..

(for roti and poori check out recipes on Navratri Special dishes)

JAI MATA DI…….