Bhandara is a word derived from Sanskrit meaning "Bhandara" = Vessel | Implement + "Agara" = Depository | Store House. This is mentioned in the Holy Book of the Sikhs. The term Bhandara is often used in connection with a grand feast hosted especially for Yogis and Sanyasins as a medium to invoke divine blessings for a particular wish or cause.
One such recipe that normally is a part of any Bhandara is Bhandare ki Alu Sabzi. This is very delicious and easy to make and has No Onion | No Garlic in it. The mouthwatering taste that this dish derives is not just thru the ingredients but also all the positive vibrations that is in the atmosphere when one hosts such divine feasts with only spiritual thoughts!
Amma came across this recipe from our neighbor upstairs who had made this as one of the prasad platter for Mata Ki Chowki. Amma loved its taste and was very eager to try it out. Since we all loved this dish, this recipe has become a savior at times when we are really busy and need a quick, mouthwatering sabzi.
INGREDIENTS
500 gms Alu | Potatoes, boiled and peeled
3 tblsp Homemade Ghee | Clarified Butter
1/2 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
1/4 tsp Haldi | Turmeric Powder
2 tsp Dhania | Coriander Powder
1/2 tsp Aamchur | Dry Mango Powder
To taste Salt
1 tsp Garam Masala
4 tblsp Fresh Dhania | Coriander Leaves, finely chopped
Tomato Paste
2 Tomatoes
3 Green Chilli
1 " Adrak | Ginger
METHOD
- Tomato Paste
- Chop Tomatoes to big pieces
- Grind tomato, green chilli and adrak to a fine paste. Keep aside.
- In a kadhai, heat ghee and add jeera and hing.
- As jeera crackles add haldi and dhania powder. Saute for few seconds on medium flame.
- Add Tomato Paste and saute till ghee seperates from the masala.
- Gently crumble the boiled potatoes with your fingers and toss them in the kadhai. Mix so that each potato crumble is nicely coated with the masale. Stir for 2 to 3 minutes.
- Add water and aamchur. Mix well.
- Once the sabzi starts to simmer, add salt, garam masala and half of fresh dhania. Mix well and cover cook for 4 to 5 minutes.
- The consistency of gravy would be a bit thick now and mouth watering aroma will engulf you!
- Switch off the gas and transfer to a serving bow.
- Garnish with remaining chopped fresh dhania leaves.
- Serve hot with Roti | Puri | Paratha.
We relished Bhandare Ki Alu Sabzi along with garma garam Phulka Roti.
Note:
a. Instead of Ghee you can use any cooking oil. Ghee imparts a divine aroma to the recipe.
b. Freshly ground Garam Masala will add even more taste to this preparation. This time we used Everest brand's Royal Garam Masala which is good, but anytime homemade is the best!
We have used:
1. Tata Salt Lite
2. Everest Royal Garam Masala
About C R Meena
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