Ingredients

• 2 big wadis
• 5 to 6 tbsp - oil
• 4 medium sized onions (finely chopped)
• 4 medium sized potatoes (cut into quarters)
• 2 medium sized brinjals (peeled and cut length wise into thick slices)
• 4 tomatoes (finely chopped)
• 1 ginger (crushed)
• 1 tsp - cumin seeds
• 2.5 tsp - coriander powder
• 1.5 tsp - red chilli powder
• ½ tsp - turmeric powder
• sufficient water to make the gravy
• salt to taste
• To Garnish:
• 2 tbsp - finely chopped coriander leaves

How to Make Aloo Wadi

• Cut the potatoes, brinjals and keep soaked in water.
• In a pressure cooker lightly heat oil.
• Add the wadis and fry on a low flame till golden.
• Remove and keep aside.
• In the same oil add cumin seeds.
• When the seeds splutter add onions.
• Saute on a low flame till the onions are golden.
• Add tomatoes and ginger and cook on a low flame till the tomatoes are soft.
• Add coriander powder, red chilli powder, turmeric powder and salt.
• Saute on a medium flame till oil separates. Remove from gas.
• Blend the onion-tomato mixture with a hand blender.
• Add the potatoes and brinjals to the onion-tomato mixture and continue cooking.
• Saute on a low flame for 8 to 10 minutes.
• Add the kept aside wadis and mix well.
• Add sufficient water to make slightly thick gravy.
• Close the lid of the cooker and cook on a medium flame till 2 whistles.
• Cool completely and open the pressure cooker.
• Garnish with coriander leaves.
• Serve hot with steamed rice/ rotis and onion kachumbar.