Sriman Vrndavan Das Thakur's has mentioned in his Sri Caitanya Bhagavat that: " when Sri Chaitanya (Lord Gauranga) is taking Jagannath Mahaprasad it seems that the dazzling effulgence from his body has made Lord Jagannatha also appear golden." So the color of these golden potatoes (gauranga potatoes) easily remind one of the lord and his wonderful pastimes.
Ingredients
3 potatoes (sliced or diced)
1 tbs ghee or oil
pinch of asfoetida
pinch of rosemary or oregano
pinch of pepper
pinch of turmeric
1/2 cup of sour cream
2 tbs ghee or unsalted butter
2 tbs water
salt to taste
75g hard cheese grated
1 tbs fresh parsley (chopped)
Instructions
1) Slice the potatoes and boil them for about 10 Minutes in water. Drain and put them in a
large bowl.
2) Heat the ghee or oil over a moderate flame and then add the asfoetida, saute for a few
seconds until they crackle.
3) Add the rosemary, pepper and turmeric and stir.
4) Add the sour cream, melted ghee, salt and water, whisk to make a smooth sauce and remove
from the heat.
5) Combine the sauce with the potatoes in the dish, folding in all the ingredients. Cover with a layer of grated cheese and bake in the oven at 200 degrees for about 30 minutes, or until the top turns golden.
Ingredients3 potatoes (sliced or diced)
1 tbs ghee or oil
pinch of asfoetida
pinch of rosemary or oregano
pinch of pepper
pinch of turmeric
1/2 cup of sour cream
2 tbs ghee or unsalted butter
2 tbs water
salt to taste
75g hard cheese grated
1 tbs fresh parsley (chopped)
Instructions
1) Slice the potatoes and boil them for about 10 Minutes in water. Drain and put them in a
large bowl.
2) Heat the ghee or oil over a moderate flame and then add the asfoetida, saute for a few
seconds until they crackle.
3) Add the rosemary, pepper and turmeric and stir.
4) Add the sour cream, melted ghee, salt and water, whisk to make a smooth sauce and remove
from the heat.
5) Combine the sauce with the potatoes in the dish, folding in all the ingredients. Cover with a layer of grated cheese and bake in the oven at 200 degrees for about 30 minutes, or until the top turns golden.
6) Garnish with the chopped parsley and serve.
Note: Locan Das Thakur had recently completed his book titled Sri Caitanya Mangala and Vrndavana Dasa Thakura had already written a book entitled Caitanya-Mangala so this created a slight problem. To resolve this conflict the leading devotees in Vrndavana [Sri Raghunatha Dasa Gosvami, Sri Jiva Gosvami, Kasisvara Pandita, Haridasa Gosvami, and Anantacarya] met to discuss the situation. They decided that henceforth Vrndavana Dasa's book would be called Caitanya Bhagavata, and Locana Dasa Thakura's book would remain as Caitanya Mangala.
Sri Caitanya-Mangala is a rasatmaka-sastra [a scripture filled with devotional mellows], and Caitanya Bhagavata is a varnanatmaka-sastra [a scripture dedicated to describing the lords pastimes].
