
1 eggplant, cut into 1" cubes
2 potatoes, peeled and cubed
1/4 cup, cubed daikon radish or 3 small red radish, cubed
1 tomato, chopped
2 cloves garlic
1" ginger
A pinch of Hing (Asafoetida)
A handful of Badi
1 tbsp mustard paste
1/4 cup chopped fresh dill
1 tsp Panch Phoran
1 tsp each cumin and coriander powder
1/2 tsp each turmeric and red chilli powder
Salt to taste
Oil
Chopped cilantro, for garnish
Grind the garlic and ginger coarsely. Fill a large bowl with cold water and soak the eggplant cubes in it.
Heat about 1 tbsp oil in a wok and fry the Badi's till golden. Remove and keep aside. In the same pan, add a little oil. When the oil heats add Hing, Panch Phoran and ginger-garlic paste. Cook for a minute and then add the potato. Cook for 5 minutes, stirring occasionally. Now add the cubed eggplants, mix well. Cook for 5 minutes and then add turmeric powder + salt + red chilli powder + cumin powder + coriander powder. Mix well, cover and cook for about 7 - 10 minutes. Add 1 cup water + Radish + Tomato. Cover and cook till done. Add mustard paste + dill + Badi and simmer for a minute or two. Garnish with chopped coriander / cilantro and serve hot with steamed rice. Enjoy !!
Sangeeta,I think I left a comment here,I am not sure! Anyway, I love Wadis,I bought some last time I was in the Indian grocery store.
ReplyDeleteAloo wadi looks delicious.YUM!
Sangeetha,
ReplyDeleteWhat are badis and panch phoran? Are they available at the indian stores here?