Wadi Aloo (Black Bean Drops and Potato)
- 3 tb Ghee
- 4 Wadis; broken into pieces
- 1 1/2 c Potatoes; sliced
- 1 pn Turmeric
- 1 1/4 c Tayyaar Shorwa; see recipe
- Salt; to taste
- 1/2 ts Garam masala
- 1 tb Chopped cilantro
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 on
Feb 06, 1998
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
Feb 06, 1998
