Wadi Aloo

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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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.

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