Wadi Aloo
Category : Potato, Daals and curries, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Finely chop the onions and tomatoes.
- Peel the potatoes and the brinjals cut each potato into halves.
- Make thick vertical slices of the brinjals.
- Keep the potatoes and the brinjals soaked in water, so that they do not turn black.
- In a pressure pan, heat oil and on a low flame fry the onions and the wadis till the onions and the wadis are golden in colour.
- Remove the wadis from the onions and keep aside.
- Add tomatoes to the onions and saut� for 5-7 minutes on a low flame.
- Add red chillie powder, coriander powder, turmeric powder and salt to taste to the tomatoes.
- Saut� on a low flame till oil separates.
- Add little water if you feel the tomatoes are sticking to the bottom of the pan.
- Remove the brinjals and potatoes from water and add it to the tomato gravy. Mix well.
- Saut� on a low flame for 8-10 minutes till the vegetables are well mixed with the gravy.
- Add the kept aside fried wadis and mix well. Add water.
- Pressure cook till 2 whistles on a medium flame.
- Garnish with finely chopped coriander leaves and serve hot with haldi wale chawal and onion kachumbar.
Ingredients:
4 to 5 - medium sized potatoes
4 to 5 - medium sized tomatoes
4 - medium sized onions
2 - medium sized brinjals (black)
2 - wadis (amritsaari wadis)
1 tsp - red chillie powder
21/2 tsp - coriander powder
1 � tsp - turmeric powder
3 cups - water to cook
2 tbsp - finely chopped coriander leaves
salt to taste
5 tbsp - oil
4 to 5 - medium sized potatoes
4 to 5 - medium sized tomatoes
4 - medium sized onions
2 - medium sized brinjals (black)
2 - wadis (amritsaari wadis)
1 tsp - red chillie powder
21/2 tsp - coriander powder
1 � tsp - turmeric powder
3 cups - water to cook
2 tbsp - finely chopped coriander leaves
salt to taste
5 tbsp - oil
RECIPES BY ANITA RAHEJA
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