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 chilli powder
• 2.5 tsp - coriander powder
• 1.5 tsp - turmeric powder
• 3 cups - water to cook
• 2 tbsp - finely chopped coriander leaves
• salt to taste
• 5 tbsp - oil

How to Make Special Wadi Aloo

• 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 saute for 5-7 minutes on a low flame.
• Add red chilli powder, coriander powder, turmeric powder and salt to taste to the tomatoes.
• saute 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.
• saute 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.