Ingredients

• 4 medium sized onions (finely chopped)
• 4 to 5 medium sized tomatoes (finely chopped)
• 4 to 5 medium sized potatoes
• 2 medium sized black brinjals
• 2 wadis (amritsari )
• 1 tsp - red chilli powder
• 2.5 tsp - coriander powder
• ½ tsp - turmeric powder
• 3 cups - water to cook
• 2 tbsp - finely chopped coriander leaves (to garnish)
• salt to taste
• 5 tbsp - oil

How to Make Wadi Aloo

• 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.
• Heat oil in a pressure pan.
• Saute the onions and the wadis together.
• Saute 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 8 to 10 minutes on a low flame.
• Add red chilli powder, coriander powder, turmeric powder and salt.
• 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 or steamed rice and onion kachumbar.