Durga Puja, also called Durgotsava and Navaratri, is an annual Hindu festival celebrated in many parts of India.It is a ten day festival . The festival begins with Mahalaya, a day where Shakta Hindus remember the loved ones who have died, as well the advent of Durga.The next most significant day of Durga Puja celebrations is the sixth day, called Shashti where the local community welcome the goddess and festive celebrations are inaugurated. On the seventh day (Saptami), eighth (Ashtami) and ninth (Navami), the goddess along with Lakshmi, Saraswati, Ganesha and Kartikeya are revered and these days mark the main Puja (worship) with recitation of the scriptures.Every day one form of Devi Durga is worshipped. The tenth and last day, marked by a great procession where the clay statues are ceremoniously walked to a river or ocean coast for a solemn goodbye to Durga. Many mark their faces with vermilion (sindoor) or dress in something red. It is an emotional day for some devotees, and the congregation sings emotional goodbye songs.There is enormous variation in worship practices and rituals associated with Durga Puja.Well decorated Pandals with huge statues of Devi Durga are put up.The Pandals are well decorated. I remember pandal hopping during my childhood and college days with friends and family enjoying variety of dishes.I miss pandal hopping now.
As a part of our 111th #Foodiemonday #Bloghop theme #DurgaPuja my contribution is this simple Niramish Aloor Dum (No Onion No Garlic Recipe) perfect for this Navratri too.
Recipe for Niramish Aloor Dum (No Onion No Garlic Recipe):
4 Medium Sized Potatoes peeled and cubed (Baby potatoes can be used too)
2 Tbsp Ghee
2.5 Tbsp Tomato Puree
6 Dry Red Chillies
1.5 Tbsp Jeera /Cumin
Salt to taste
1 Tsp Ginger paste
1/4 Tsp Turmeric / Haldi
1 Bay Leaf
1 Inch Cinnamon Stick
1/2 Tsp Sugar
Boil the cubed potatoes and keep it aside. Dry roast 1 Tbsp jeera and dry red chillies.Allow it to cool and then grind until it is smooth powder. Take a wide bottom bowl. Add boiled potatoes, haldi,tomato puree ,ginger paste,chilli and jeera powder mix and mix well. Let it marinate for 30 mins. Heat a thick bottom pan. Add ghee. Once the ghee is hot add bay leaf,cinnamon stick, and balance jeera. Now add the marinated potatoes and mix well. Add salt,sugar and 1 cup of water to get the desired consistancy. Let it simmer on low flame untill the ghee starts to leave the sides. Once done switch off the flame .
Serve with hot fluffy Luchhi, peas Kachori, parantas or rotis.
Wishing all my Readers a very Happy Navratri!!!!!!!!!
May Goddess Durga bless us all!!!!!!!!