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2 big wadis
5 to 6 tbsp - oil
4 medium sized
4 medium sized
(cut into quarters)
2 medium sized
(peeled and cut length wise into thick slices)
1 tsp -
2.5 tsp - coriander powder
1.5 tsp -
Red Chilli powder
½ tsp -
sufficient water to make the gravy
salt to taste
2 tbsp - finely chopped
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.