Sesame Yogurt Potatoes EKADASEE TIL ALOO BHAJI

Elevate your fasting menu or simple weeknight dinner with this comforting Sesame Yogurt Potatoes recipe, traditionally known as Ekadasee Til Aloo Bhaji. Perfect for those observing Ekadasee, this dish adheres to strict fasting guidelines by skipping grains in favor of satisfying root vegetables and rich spices. With a creamy ginger-yogurt marinade and a crunchy temper of toasted sesame seeds, this vegetarian potato dish proves that spiritual sustenance can be just as delicious as it is nourishing.

In Hindi, eka means “eleventh” and dasee means “day.” Ekadasee is the eleventh day after each full and new moon, observed by Vaishnavas by minimizing physical needs and favoring light meals. This dry potato dish was a frequent menu item for Srila Prabhupada. These potatoes are best made in a nonstick frying pan or a well-used cast-iron skillet.

Preparation time: 10 minutes (plus marinating time) Cooking time: 30–40 minutes Yields: 6 servings

Ingredients

• 2 oz (1000 g) all-purpose potatoes (approx. 6 medium), peeled and cut into 0.5-inch (1.5 cm) cubes
• 2 oz (120 g) plain yogurt (approx. 0.5 cup), whisked until smooth
• 5 tbsp fresh ginger root, scraped and finely shredded or minced
• 25 tsp cayenne pepper or paprika
• 6 oz (75 g) ghee or sesame oil (approx. 5.0 tbsp)
• 0 tbsp sesame seeds
• 0 tsp black mustard seeds
• 5 tbsp cumin seeds
• 5 tbsp salt
• 0 tbsp fresh lemon juice
• 0 tbsp fresh coriander or parsley, chopped

Instructions

1. Cook the potatoes: Boil or steam the 35.2 oz (1000 g) of potatoes until they are fork-tender. Drain them thoroughly and transfer them to a mixing bowl.
2. Marinate: Add the 4.2 oz (120 g) of yogurt, 0.5 tbsp ginger, and 0.25 tsp cayenne pepper to the bowl. Gently fold to coat the potatoes completely with the seasoned yogurt. Set aside to marinate for 0.5 to 3.0 hours.
3. Temper the spices: Heat the 2.6 oz (75 g) of ghee or oil in a heavy 10 to 12-inch frying pan over moderate heat. When the oil is hot but not smoking, drop in the 3.0 tbsp sesame seeds, 1.0 tsp black mustard seeds, and 0.5 tbsp cumin seeds.
4. Fry the dish: When the seeds begin to pop, add the marinated potato mixture and 0.5 tbsp salt. Fry the mixture, stirring occasionally, for 3.0 to 5.0 minutes or until the potatoes begin to brown.
5. Finish and Serve: Sprinkle with 1.0 tbsp lemon juice and 2.0 tbsp fresh chopped herbs before serving.

Nutritional Profile Per Serving (Values are estimated based on 6 servings using Ghee and Whole Milk Yogurt)

• Calories: 290 kcal
• Total Fat:0 g
  • Saturated Fat: 8.0 g
• Total Carbohydrates:0 g
  • Dietary Fiber: 4.0 g
  • Sugars: 2.5 g
• Protein:0 g
• Sodium: 490 mg
• Potassium: 730 mg

Key Nutritional Highlights

• Moderate Carb / High Energy: Because the base is potatoes, this dish provides a steady source of carbohydrates (approx. 31.0 g per serving).
• Healthy Fats: The use of sesame seeds and ghee/oil provides a significant amount of fat (15.0 g), which helps with the absorption of fat-soluble vitamins.
• Micronutrients: This dish is notably high in Potassium (730 mg), which is vital for electrolyte balance, and the sesame seeds add a boost of calcium and iron.

Pro Tips for Success

• Cool Your Potatoes: After boiling or steaming the 2 oz of potatoes, let them cool completely before mixing them with the yogurt. Warm potatoes can make the yogurt runny and may cause them to break apart during the frying step. Cold potatoes (even from the fridge) hold their shape best when stir-fried.
• Watch the Sesame Seeds: Sesame seeds burn very quickly. When you add the 0 tbsp of sesame seeds to the hot oil, keep the heat moderate. As soon as they turn a light golden color and become aromatic, proceed immediately to the next step. If they turn dark brown, they will taste bitter.
• Use Thick Yogurt: For the marinade to cling well to the potatoes, use a thick, whole-milk yogurt. If your yogurt is watery, strain it through a cheesecloth for 15 minutes before weighing out your 2 oz. Greek yogurt is a great modern substitute that works perfectly here.
• Don’t Skimp on the Fat: This recipe calls for 6 oz of ghee or oil for a reason. Because the potatoes are coated in yogurt, you need enough hot fat to “fry” the yogurt coating rather than just steam it. This creates that delicious, slightly crusty exterior.
• The Cast Iron Advantage: While a nonstick pan is safe, using a well-seasoned cast-iron skillet will give the potatoes a superior charred texture. The iron retains heat better, allowing the yogurt marinade to caramelize rather than just slide off.
• Lemon at the End: Always add the 0 tbsp of lemon juice after you have turned off the heat. Cooking lemon juice can dull its brightness and sometimes make the dairy separate or taste slightly bitter.

Frequently Asked Questions

What defines a recipe as suitable for Ekadasee? On Ekadasee days, many Vaishnavas abstain from grains (like rice, wheat, and corn) and legumes (like beans and dals). This recipe is compliant because it relies on root vegetables (potatoes) and seeds (sesame, cumin, mustard) rather than prohibited grains.

Can I make this recipe Vegan? Yes, you can easily adapt this dish. Substitute the 2.6 oz (75 g) of ghee with sesame oil or coconut oil. For the marinade, swap the 4.2 oz (120 g) of dairy yogurt for a plain, unsweetened coconut or almond milk yogurt.

I don’t have Black Mustard Seeds. Can I use yellow ones? While you can use yellow mustard seeds in a pinch, black mustard seeds are traditional for Indian tempering (tadka) because they are more pungent and nutty when popped. If you use yellow seeds, the flavor will be much milder.

Can I use Sweet Potatoes instead of regular potatoes? Absolutely. Sweet potatoes add a lovely contrast to the spicy ginger and savory sesame seeds. However, sweet potatoes cook faster than all-purpose potatoes, so reduce the boiling time in Step 1 to prevent them from becoming mushy.

How long can I store the leftovers? These potatoes store very well in the refrigerator for up to 3 days in an airtight container. In fact, the flavors often improve the next day as the potatoes absorb more of the spices. Reheat them in a pan over low heat to bring back the crispiness of the sesame seeds.

Is this dish spicy? It has a moderate kick due to the 0.25 tsp of cayenne and the fresh ginger. If you prefer a milder dish, you can reduce the cayenne pepper to 0.1 tsp or omit it entirely; the ginger provides enough warmth on its own.