In the holy month of Savan, which is currently underway, the last Monday of the month is considered particularly significant from a religious perspective. After a full day of fasting, in the evening or at the end of the fast, one craves something spicy, flavorful, and quick to prepare.
If you are preparing cornmeal flatbreads, pancakes, or bread, then spicy and juicy potatoes with green peppers will be an ideal accompaniment. These hearty fried potatoes, cooked in clarified butter without garlic and onions, are so delicious that even those who do not observe the fast will want to try them.
Below is the simplest and most reliable instruction for preparing these fasting hearty potatoes for the last Monday of Savan.
For preparation, you will need: 4 medium boiled potatoes (lightly mashed by hand); 2 large tomatoes (finely chopped or pureed) (these can be omitted if you do not eat tomatoes during the fast); 3-4 whole fresh green or red peppers (finely chopped or cut lengthwise); you can also make a paste from green or red pepper by crushing it; 1 inch of ginger (grated); 2 tablespoons of clarified butter; 1 teaspoon of cumin seeds; Senda salt and to taste; 1/2 teaspoon of ground black pepper; 2 tablespoons of finely chopped fresh cilantro; 2 cups of water (depending on the desired consistency).
Peel the boiled potatoes. Instead of cutting them with a knife, lightly mash them by hand so that the pieces are slightly large. This method of preparation helps make the sauce thicker and tastier.
Heat 2 tablespoons of clarified butter in a saucepan. When the butter is hot, add the cumin seeds and let them sizzle. Then stir in the chopped green pepper and grated ginger and fry for 30 seconds.
Next, add the chopped tomatoes and Senda salt to taste to the saucepan. Cover with a lid and cook for 2-3 minutes until the tomatoes are completely soft and have released their juices.
After the tomatoes are ready, add the ground black pepper. Then add the mashed potatoes and mix thoroughly, frying for 2 minutes so that the potatoes absorb the flavors of the spices.
Now, about 2 cups of water should be added to the saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 5-7 minutes until the potatoes and sauce become uniform.
When the sauce thickens slightly, turn off the stove and sprinkle with freshly chopped cilantro. The finished hot hearty potatoes are served with cornmeal flatbreads, pancakes, or singada plant bread.