By the third day of Navratri, most fasting plates look alike. Sabudana khichdi, kuttu pooris, or bland potatoes paired with a bowl of curd. However, the vrat pantry is better than its reputation. Vrat-friendly options like makhana, sabudana, kuttu ka atta, samak chawal, and more can be used beyond the classic recipes to make gourmet dishes.

So, if you’re bored of having the same makhana kheer or sabudana tikki, here are some specially curated vrat recipes by Indian chefs to give your Navratri thali a twist. Making the most of seasonal vegetables and vrat-friendly millets, these recipes are easy to recreate and won’t require you to turn your kitchen around, especially when you’re already fasting!

Also Read: Navratri 2026: Is Sabudana Actually Healthy? Nutritionists Break Down The Truth

Velvety Butternut Squash & Roasted Coconut Curry

By Chef Saarthak Sharma, Executive Chef, Radisson Blu MBD Hotel Noida.

Ingredients:

  • 400 g butternut squash
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 2 green chillies
  • 6-8 fresh curry leaves
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp roasted cumin powder
  • ½ tsp red chilli powder (or black pepper for strict fasts)
  • 1 cup thick coconut milk
  • ¼ cup thin coconut milk
  • Rock salt to taste
  • 1 tbsp jaggery (optional)
  • Freshly grated coconut, for garnish
  • Toasted curry leaves, for garnish
  • Chopped cilantro, for garnish

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Method:

  1. Toss squash cubes with 1 tablespoon of ghee and a pinch of rock salt. Roast in a preheated oven at 200°C for 15–18 minutes, or sear in a heavy pan until golden and cooked through. Set aside.
  2. Heat the remaining ghee or coconut oil in a deep saucepan. Add cumin seeds, slit green chillies, ginger, and curry leaves. Sauté until fragrant.
  3. Reduce heat to low. Add turmeric, coriander, roasted cumin, and red chilli/black pepper. Splash 2 tablespoons of warm water or thin coconut milk to prevent spices from burning.
    Add the roasted butternut squash cubes and thin coconut milk. Cover and simmer for 5 minutes so the squash absorbs the spices.
  4. Lower the heat completely and pour in the thick coconut milk and jaggery. Gently stir and simmer for 2 minutes without bringing to a hard boil to prevent curdling. Stir in fresh lemon juice if desired.
  5. Garnish with freshly grated coconut, crispy toasted curry leaves, and fresh cilantro.
  6. Serve hot alongside the quinoa pulao or kuttu puris.

Samak Rice & Makhana Pulao

By Chef Ayaskanta Samanta at The Orchid Jamnagar

Ingredients:

  • 1 cup samak rice
  • 1 cup makhana
  • 1 potato, peeled and diced
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • Green chillies as required
  • 1-inch piece of ginger
  • 8-10 curry leaves, optional
  • 2 tbsp roasted peanuts
  • 2 cups water
  • ½ tsp black pepper powder
  • ½ tsp cumin powder
  • Sendha namak to taste
  • 2 tbsp chopped coriander
  • 1 tsp lemon juice

Method:

  1. Wash the samak rice thoroughly and soak it in water for 15–20 minutes. Drain and keep aside.
  2. Heat 1 tsp ghee in a pan and lightly roast the makhana until crisp. Remove and set aside.
  3. Heat the remaining ghee in the same pan. Add cumin seeds and let them splutter.
  4. Add the chopped green chillies, ginger and curry leaves, if using. Sauté for a few seconds.
  5. Add the diced potato and cook for 3–4 minutes until it starts to soften.
  6. Add the drained samak rice and sauté gently for 1–2 minutes.
  7. Add water, sendha namak, black pepper and cumin powder. Mix gently.
  8. Cover and cook on low heat for about ten minutes, or until the samak rice is cooked and the water has been absorbed.
  9. Fold in the roasted makhana and peanuts. Cook uncovered for a couple of minutes.
  10. Finish with lemon juice and fresh coriander. Serve hot.

Beetroot Sabudana Khichdi

By Anshul Desai, Head Chef at The Silky Elephant

Ingredients:

  • 200 g sabudana
  • 100 ml beetroot juice
  • 8 g salt
  • 12 g black salt
  • 200 g curd
  • 40 g gram flour
  • 16 g turmeric powder
  • 6 g oregano
  • 6 g chilli flakes
  • 30 g boiled, mashed potato
  • 20 g water chestnut flour
  • 8 g panchphoron (without onion seeds)
  • 4 g chopped ginger
  • 4 g chopped chilli
  • 4 g curry leaves
  • 2 ml rogan
  • 2 ml herb oil
  • 12 ml refined oil

Method:

  1. Soak sabudana in beetroot juice and then put it in a strainer to remove excess water. Then take a pan and heat up the oil in it.
  2. Add panchphoron, chopped ginger, and chilli. Mix in soaked sabudana, salt, and black salt. Set aside.
  3. For the kadhi, mix besan with curd and haldi and cook.
  4. For the tadka, heat some oil and add panchphoron and curry leaves.
  5. For the gatte, take mashed potatoes in a bowl and mix chilli flakes, oregano, and a slurry of water chestnut flour.
  6. Dip the potato gatta in the batter and deep-fry.
  7. Assemble all the components, garnish with coriander, herb oil, and rogan, and serve hot.