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What to eat on Ekadashi? PART 2

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!