Sunday, 21 October 2007
Mixed Vegetables and Punjabi Wadi Curry
I spotted some Punjabi wadis in my local Indian grocers. Wadis are dry lentil cakes, the ones I bought contain: lentil flour, coriander, cumin, salt, black pepper, sodium bicarbonate, huskless blackeye beans and crushed chillies. Don’t they sound tasty?
Anyway I searched the web for recipes and found many amongst my fellow bloggers, all of whom have lots of info on their blogs, so I won’t repeat it.
Mika of The Green Jackfruit
Indira in Mahanandi
Asha from Foodies Hope on her Aroma blog
Anita of A Mad Tea Party
Indosungod in Daily Musing
1 tablespoon oil
1 aubergine; cut in batons
2 courgettes; cut in batons
5 mushrooms; sliced
1 green pepper; cut in long strips
3 small potatoes; cut like chips
4 5 large tomatoes; blanched, peeled and liquidised
1/4 tspn tumeric
salt to taste
1. Heat the oil, and fry the wadis until, you can smell the spicy aroma.
2. Add all the vegetabes, stir fry for a few minutes.
3. Add the tomatoes, mix until all the vegetables are coated.
4. Add the tumeric and salt, mix
5. Cover and simmer for about 20 minutes, until the potaotes are cooked.
Serve with chapati
Verdict: very tasty, the wadi were soft and chewy, with peppercorns which were very hot.