Hello All,
This is a recipe made out of traditional Wadi's. Wadi's are made by grinding the daal paste (viz. lentils paste) or raw pumpkin into small ball shaped dumplings which are then sun dried and stored for future use. My mother brought lots of them when she visited us last time. We, generally, cook it in rainy days as an alternative to vegetables. These wadis are also available in the market. This is how they look.
Ingredients:
1. Wadis: 15-20 in no's (around 250 gms)
2. Potatoes: 2 (cut into small wedges)
3. Onion: 1 (Chopped)
Procedure:
1. Roast the wadis in a pan by adding 1 tsp of oil for 2-3 minutes. Keep it aside.
2. Heat the pressure cooker pan, add 2 tsp oil and saute the chopped onions. Add tomatoes once the onions becomes translucent. Saute for some more time. Add the wadis now and fry for some more time.
3. Now add little turmeric, coriander powder, Kashmiri Mirch powder and salt. Fry it a bit. Then add 2 glasses of water and close the cooker lid. Since the Wadis need little more time to cook, we have added more water here.
Let it cook for 9-10 whistles and then switch off the flame and allow it to cool.
5. Serve hot with chapatis or rice.
This is a recipe made out of traditional Wadi's. Wadi's are made by grinding the daal paste (viz. lentils paste) or raw pumpkin into small ball shaped dumplings which are then sun dried and stored for future use. My mother brought lots of them when she visited us last time. We, generally, cook it in rainy days as an alternative to vegetables. These wadis are also available in the market. This is how they look.
Ingredients:
1. Wadis: 15-20 in no's (around 250 gms)
2. Potatoes: 2 (cut into small wedges)
3. Onion: 1 (Chopped)
Procedure:
1. Roast the wadis in a pan by adding 1 tsp of oil for 2-3 minutes. Keep it aside.
2. Heat the pressure cooker pan, add 2 tsp oil and saute the chopped onions. Add tomatoes once the onions becomes translucent. Saute for some more time. Add the wadis now and fry for some more time.
3. Now add little turmeric, coriander powder, Kashmiri Mirch powder and salt. Fry it a bit. Then add 2 glasses of water and close the cooker lid. Since the Wadis need little more time to cook, we have added more water here.
Let it cook for 9-10 whistles and then switch off the flame and allow it to cool.
5. Serve hot with chapatis or rice.
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