Wadi aloo (black bean drops and potato)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ghee |
| 4 | Wadis; broken into pieces | |
| 1½ | cup | Potatoes; sliced |
| 1 | pinch | Turmeric |
| 1¼ | cup | Tayyaar Shorwa; see recipe |
| Salt; to taste | ||
| ½ | teaspoon | Garam masala |
| 1 | tablespoon | Chopped cilantro |
Directions
Heat the ghee in a frying pan and saute the wadis over medium heat until deep golden all over.
Add potatoes and turmeric, and stir thoroughly. Cook, stirring, over medium heat for 5 minutes.
Reheat the gravy in a saucepan. Drop in wadis and potato; stir in salt, cover pan, lower heat, and simmer for 20 minutes.
Sprinkle garam masala over mixture and remove from heat.
Serve hot, garnishes with coriander leaves.
Recipe by: Indian Vegetarian Cooking by Michael Pandya Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 06, 1998