Mahashivratri 2023- Chef Roopa Nabar Prepares A Satvik Spread
Image Credit: Sweet potato khichdi, foodfanatic_tina@Instagram

Mahashivratri is around, and it is one of the most awaited religious festivals for Hindus. Venerating Lord Shiva, devotees observe several rituals to seek god's blessings. While a few keep fast all day, some celebrate this holy day by eating satvik food. To help people pick easy recipes for Mahashivratri, Chef Roopa Nabar, from TTK Prestige, has curated three dishes which are healthy, satvik and wholesome. Satvik meals, according to Ayurveda, are vegetarian, sans onion and garlic. Thus, they are light on the stomach and digestive system. These foods are supposed to increase individuals' energy, bliss, and tranquillity. 

Using the nutritious broken wheat or lapsi, and the goodness of jaggery, the halwa or pudding can add sweetness to the celebration. Likewise, for Mahashivratri, Chef Roopa has chosen sweet potatoes to make a nourishing khichdi. To balance the flavours, she also shares the recipe for a potato curry that has a nutty taste with the use of peanuts and coconuts. 

Lapsi Halwa

Lapsi halwa is made with broken wheat, which is also goes by the name daliya. It is highly nutritious. The inclusion of jaggery as the sweetener adds to its health profile.

Broken wheat halwa


  • 2 cups broken wheat (lapsi)
  • 4 tablespoons ghee
  • 1 teaspoon green cardamom powder
  • 1 tablespoon fennel seeds
  • 1 cup grated jaggery


  • Heat ghee in a granite kadai. Add broken wheat and sauté for 5 minutes or till browned.
  • Boil 4 cups water and add this to the pan, cover and cook till the water evaporates.
  • Add cardamom powder and fennel seeds and mix well. Add jaggery, mix well and cook for 2-3 minutes or till the jaggery melts.

Serve warm. 

 Sweet Potato Khichdi

Sweet potato has been associated with satvik and vrat or fasting foods. While, other khichdi has some grains and legumes, this sweet potato khichdi is made only with the vegetable. The addition of coconut gives it refreshing taste.

Sweet potato khichdi, Image Source: _food_onmy_plate_@Instagram


  • 3 cups grated sweet potato
  • 2 tablespoons ghee
  • 1 tablespoon peanut oil
  • 1 teaspoon cumin seeds
  • 2-3 green chillies, chopped
  • ¼ teaspoon asafoetida
  • Salt to taste
  • Sugar to taste
  • ½ cup grated fresh coconut + for garnishing 
  • 1 cup coarse peanut powder
  • 2 tablespoons chopped fresh coriander leaves


  • Heat ghee and oil in a durastone kadai. Add cumin seeds, green chillies, and asafoetida, mix well and add sweet potatoes. Sauté on high heat till potatoes become translucent. Cover and cook on low heat for 2-5 minutes.
  • Add salt, sugar, coconut, peanut powder and 1 tablespoon of chopped coriander. Mix well and cook for 2 minutes until the mixture is dry.

Garnish with coconut and remaining chopped coriander and serve hot. 

Vratwale Aloo 

This potato curry is a perfect pick for Mahasivratri's satvik food spread. Vratwale Aloo or potato curry during fasting sans the use of onion, garlic or too many spices. Thus, it goes light on the stomach after a long day of fasting. You can pair it with sweet potato khichdi.

Vrat wale aloo


  • 3 medium potatoes, 
  • 1½ tablespoons ghee
  • 1 teaspoon cumin seeds
  • 2-3 green chillies, chopped
  • ¼ teaspoon asafoetida
  • 4-5 curry leaves
  • Salt to taste
  • 1 teaspoon sugar
  • ½ cup peanut powder
  • 2-3 tablespoons grated fresh coconut
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh coriander leaves


  • In a flip-on cooker, add some water, keep the potatoes on the strainer, and parboil them, giving two whistles on high flame. Shut the flame. When cooled, peel the potatoes and chop them into medium-sized pieces.
  • Heat ghee in a durastone kadai. Add cumin seeds, green chillies, asafoetida, and curry leaves, and sauté for 1 minute.
  • Add potatoes, mix well, cover and cook on low heat for 2 minutes. Add salt, mix well, cover and cook for a minute.
  • Add sugar, peanut powder, coconut and lemon juice. Mix well and cook for a minute.

Garnish with chopped fresh coriander leaves, mix well and serve hot.