Celebrated with fervor, devotees worship the goddess's nine incarnations through prayers and fasting, often eliminating non-vegetarian food, onion, and garlic from their meals. Dishes for Navratri fast includes traditional dishes like Sabudana khichdi, fruit chaat, and kheer are favored for their lightness and ease of digestion, utilizing ingredients such as kuttu atta, singhara atta, fresh vegetables, and rock salt.
Sabudana Khichdi
A popular dish during Navratri, Sabudana Khichdi is a delightful combination of sago pearls, peanuts, and spices. This dish is not only filling but also easy to make, making it a perfect option for fasting days.
Ingredients:
- Sabudana (sago pearls): 200 gm
- Peanuts (roasted and coarsely ground): 50 gm
- Potato (boiled and diced): 1 medium
- Green chilies (finely chopped): 1-2, as per taste
- Curry leaves: 8-10
- Ghee or oil: 2 tbsp
- Rock salt (sendha namak): to taste
- Lemon juice: 1 tbsp
- Coriander leaves (chopped): for garnish
Method:
- Rinse the sabudana under cold water, then soak them in water for about four to five hours until they are soft and fluffy.
- In a pan, heat the ghee or oil over medium heat.
- Once the ghee is hot, add the curry leaves and chopped green chilies, sautéing for a few seconds until fragrant.
- Add the boiled and diced potatoes to the pan, cooking them until they start to turn golden.
- Drain any excess water from the soaked sabudana and add it to the pan, stirring gently to combine with the potatoes and spices.
- Add the coarsely ground peanuts and rock salt, mixing everything well to ensure the sabudana is evenly coated with the spices.
- Cook the khichdi for about five to seven minutes, stirring occasionally, until the sabudana becomes translucent.
- Remove from heat, add lemon juice, and garnish with chopped coriander leaves.
Fruit Chaat
Fruit Chaat is a refreshing and tangy salad made with a medley of seasonal fruits, tossed with a unique spice mix that elevates its flavor profile. This dish is perfect for snacking during Navratri, offering a burst of freshness and health.
Ingredients:
- Assorted seasonal fruits (like apples, bananas, oranges, pomegranates, and grapes): 2 cups, chopped
- Lemon juice: 1-2 tbsp
- Chaat masala: 1 tsp
- Black salt (kala namak): to taste
- Roasted cumin powder: 5-7 gm
- Chili powder (optional): a pinch
- Fresh mint leaves (chopped): for garnish
- Honey or sugar: to taste (optional)
Method:
- Wash and chop the assorted fruits into bite-sized pieces, keeping their skins on for added nutrition.
- In a small bowl, combine the chaat masala, black salt, roasted cumin powder, and chili powder. This unique spice mix is what makes the fruit chaat irresistible!
- In a large mixing bowl, add the chopped fruits and drizzle with lemon juice. Sprinkle the prepared spice mix over the fruits.
- Toss everything together gently to ensure the fruits are evenly coated with the spices and lemon juice.
- Taste the fruit chaat and adjust the sweetness with honey or sugar, if desired.
- Garnish with fresh mint leaves and serve immediately.
Before indulging in Fruit Chaat, please remember that diabetics should practice portion control, as larger servings can lead to spikes in blood sugar due to the natural sugars present in fruits. Opting for low glycemic index fruits, such as berries and apples, can help mitigate this risk. Additionally, it's wise to avoid added sweeteners like honey or sugar and to monitor blood sugar levels to gauge individual responses to the fruit mix.
Kuttu Atta Paratha
Kuttu Atta, made from buckwheat, is a nutritious and gluten-free option, making it an excellent choice during Navratri. These parathas are not only delicious but also provide a healthy alternative to regular flour, ensuring you can enjoy your fasting without compromising on taste.
Ingredients:
For the Dough:
- Kuttu atta (buckwheat flour): 200 gm
- Water: as needed
- Sendha namak (rock salt): to taste
- Ghee: for cooking
For the Filling (optional):
- Boiled potatoes (mashed): 100 gm
- Chopped coriander leaves: 50 gm
- Green chili (finely chopped): 1 (optional)
- Sendha namak: to taste
Method:
- In a bowl, combine kuttu atta and sendha namak. Gradually add water to knead it into a soft and pliable dough, covering it with a damp cloth and letting it rest for 15-20 minutes.
- If using, mix mashed potatoes, chopped coriander, green chili, and sendha namak in a separate bowl.
- Take a small portion of dough, roll it into a ball, and flatten it slightly. If using the filling, place a spoonful of the mixture in the center, fold the edges, and seal it. Roll it gently to form a paratha.
Heat a tawa or non-stick pan, grease it with ghee, and place the paratha on it. Cook on medium heat until golden brown on both sides, applying ghee as needed. Serve hot with yogurt or chutney.