What to eat on Ekadashi? PART 2
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2. Organic Buckwheat Poori with Potato Sabzi
2.1. Organic Buckwheat Poori
Ingredients
1 cup organic buckwheat flour
1/4 teaspoon salt
Water (as needed)
A2 ghee or Organic oil for frying
Method
In a mixing bowl, combine buckwheat flour and salt.
Gradually add water and knead into a soft dough. It shouldn't be too sticky.
Divide the dough into small balls and roll each ball into a circle (about 4-5 inches in diameter).
Heat oil in a deep pan over medium heat.
Carefully slide the rolled dough into the hot oil and fry until it puffs up and turns golden brown on both sides.
Remove from oil and drain excess oil on a paper towel.
Repeat with the remaining dough balls.
2.2. Potato Subzi
Ingredients
3 medium-sized potatoes, peeled and diced
1 onion, finely chopped
2 tomatoes, chopped
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnish
A2 ghee or Organic oil for cooking
Method
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until translucent.
Add green chilies and tomatoes. Cook until tomatoes are soft and mushy.
Stir in turmeric powder, coriander powder, and salt.
Add diced potatoes and mix well.
Cover and cook until potatoes are tender, stirring occasionally. If needed, sprinkle some water to prevent sticking.
Once the potatoes are cooked through and the mixture is dry, garnish with fresh coriander leaves.
Serve hot with buckwheat pooris. Enjoy your meal!
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