Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi) (Jain/No Onion Garlic)

North Indian Vegetarian Main Course Special

Jain/Uttar Pradesh Cuisine

Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi)
(No Onion Garlic)

Serves 3-4

Ingredients:

Potatoes- 4 Medium, Peeled and Cut in Cubes

Wadi (Urad or Moong Dal ki Mangodi)- ½ Cup, Fried in Oil & Crushed

Tomato-2 Medium, Roughly Chopped

Green Chili- 1, Finely Chopped

Extra Light Olive Oil/Oil Pomace Oil- 1 Tsp.

Cumin Seeds- ½ Tsp.

Coriander Powder- 1- ½ Tsp.

Turmeric (Haldi)- ½ Tsp.

Dry Ginger Powder (Sonth)- a Pinch

Salt- To Taste

Garam Masala- ½ Tsp.
Fresh Coriander Leaves- ½ Cup, Finely Chopped

Method:

Make a fine Paste with Ginger-Green Chilies-Tomatoes & Keep Aside

In a Pressure Pan, Heat Oil, Add Cumin Seeds & let the Seeds Splutter

Add Ginger-Green Chilies-Tomatoes Paste & Sauté for about 2 Minutes or till Oil Surfaces (can sprinkle Water if needed)

Add all the Dry Masalas (Coriander Powder, Haldi, Ginger Powder) & Stir for about a Minute or so

Add the Potatoes in this Gravy & Combine Well

Add Water, Cover & Pressure Cook till Potatoes are done
Sprinkle Garam Masala when done

Garnish with Coriander Leaves & Serve Hot in a Thali with Phulka, Kaddu ki Sabzi & Boondi ka Raita!

Tips:

Again another addition from my Husband’s Hostel days & the UP connection we both share!

Something that can be made in a jiffy for Tiffin/Lunch Box without requiring a lot of vegetables

Can be served with Kachori, also can be made without the Wadi for Kachori

Feel free to share your views & do let us know how this one turned out :)

Dried Lentil Chips (Papad) ki Sabzi

Indian Vegetarian Main Course Special

Dried Lentil Chips (Papad) ki Sabzi

Serves 2

Ingredients:

Dried Lentil Chips (Papad)- 4 Medium Sized

Oil- 5 Tbsp.

Ghee- 6 Tbsp.

Cumin Seeds (Jeera)- 1 Tsp.

Ginger-Garlic Paste- 2 Tsp.

Haldi- 1 Tsp.

Coriander Powder- 1 Tsp.

Red Chilli Powder- 1 Tsp.

Green Chillies-1, Finely Chopped

Ginger- 2 Tsp., Finely Chopped

Water- 1 Cup

Curd- 2 Cups, Whipped

Salt- To Taste

Method:

In a Non Stick Tawa, Heat Oil

Drizzle some Oil & Fry the Papad one at a time

Drain on Kitchen Paper & Keep Aside

In a Wide Non Stick Skillet/Wok, Heat Ghee, Add Jeera & Sauté till the Seeds Crackle

Add Ginger-Garlic Paste & Sauté till Light Brown

Add Haldi, Coriander Powder, Red Chilli Powder & cook till the Raw Smell of the Masalas disappears

Add Green Chillies, Ginger & Cook for about 2-3 Minutes or till the Oil rises on the top of the Masalas

Add the Curd & Stir

Add some Water & let the Gravy boil

Turn down the Heat & Add the Papad broken into Bite sized pieces

Season with Salt & let it Cook for 3-4 Minutes

Garnish with Fresh Coriander Leaves & Serve Hot!

Tips:

This may look like Rajasthani Kadhi but tastes different & is easy to make!

Curd/Yoghurt is almost 4000 Years old discovered in India which has friendly bacteria and is a good source of Protein & Calcium

The Papad has Salt added to it, so be careful not to add extra in the Recipe

Feel free to share your views & do let us know how this one turned out :)