Farali Aloo, also known as Vrat ke Aloo, is a popular dish prepared during fasting days in India, especially during Navratri or other religious festivals. It features potatoes (aloo) cooked in a way that adheres to the dietary restrictions observed during fasting.

To prepare Farali Aloo, potatoes are typically boiled until tender and then cubed or mashed. They are then seasoned with ingredients that are permissible during fasting, such as rock salt (sendha namak), black pepper, cumin seeds, green chilies, ginger, and sometimes fresh cilantro leaves.

Farali Aloo can be prepared in various ways. Some recipes involve tempering the spices in ghee (clarified butter) or oil and then adding the boiled potatoes to the pan, allowing them to cook until they absorb the flavors of the spices. Other recipes may involve boiling or steaming the potatoes along with the spices to infuse them with flavor.

Farali Aloo is often served as a side dish during fasting meals and pairs well with dishes like Sabudana Khichdi (tapioca pearl pilaf), Samak Rice (barnyard millet), or Kuttu ki Puri (buckwheat flour flatbread). It's a comforting and satisfying dish that provides sustenance while observing dietary restrictions.