The festival of Navratri is almost here and people all over India are ready to celebrate the festival with great enthusiasm. One of the most important festivals among Hindus, Navratri is dedicated to the incarnations of Goddess Durga. Devotees fast for nine days and worship an incarnation of the goddess on each day. This year the festival starts from 7th October and starts from Vijaya Dashami on 15th October 2021. The eighth day of Navratri – known as Ashtami or Durga Ashtami – is considered the most important day of Durga Puja. On this day, devotees offer special prayers to Goddess Durga.
Read also: Navratri 2021: When is Sharad Navratri? date, time and importance; 5 fasting rules to follow
Navratri 2021: When is Durga Ashtami? Date and Time (Date):
This year Ashtami is falling on 13 October 2021 (Wednesday).
Ashtami Tithi starts – 09:47 PM, October 12, 2021
Ashtami Tithi ends – 08:07 PM, October 13, 2021
Sandhi Puja Muhurta – 07:43 PM to 08:31 PM, October 13, 2021
Durga Ashtami 2021: Significance and Rituals of Ashtami:
Durga Ashtami or Maha Ashtami is considered as one of the most auspicious days of the five-day Durga Puja festival. On this day, many devotees observe a ritualistic fast and gather in pandals to offer wreaths. After the puja people eat bhog and light vegetarian food throughout the day.
We have handpicked 5 classic veg recipes that hold a steady place in the bhog thali. let’s take a look.
Here are 5 indulgent recipes for you:
A dish in South Asian cuisine made of rice and lentils:
A Bengali version of comforting khichdi, this dish is made with Govind Bhog rice, roasted moong dal, vegetables and ghee. It is mild, fragrant and delicious and leaves a relaxing effect on the mind and soul. Click here for recipe.
Labra is a veggie mish-mash that makes a great side dish with khichdi. It contains spices like panch phoran and ginger which make the dish very different. Click here for recipe.
Like french fries, this dish is potatoes, which are cut into circular shapes and fried until golden brown. You can also julienne the potatoes and deep fry them till they become crispy and crunchy.
This Bengali-style chutney is made with tomatoes, cashews, raisins, panch phoron and more. This delicacy helps you end the meal on a sweet note. give it a try. Click here for recipe.
Rasgulla needs no separate introduction. It is light, spongy and melts in the mouth in no time. And the best part is that you can also make it at home. Click here for recipe.
This year, try these recipes and make the festival grand.