This sabzi is usually made during Ekadashi fasting. As we don't use any spices, this is flavoured with cardamoms sauteed in ghee and tempered with rock salt and crushed black pepper.
Potatoes : 4-5
Cardamoms .. 2-3
Rock salt ....... to taste
Black pepper powder ... 1/4 tsp.
Ghee or oil
1. Boil the potatoes. Peel and cut into pieces.
2.In a pan heat a little ghee and add the crushed cardamoms.Now add the potato and salt. Stir well to blend and crush a few pieces of potato to make a thick gravy. Add a little water (depends on how much gravy you like) and simmer.
4. Sprinkle the crushed pepper and serve with puris or rotis made with the Shingara flour or Buck wheat flour