Aloo Wadi

Ingredients:
3 - wadis
4 - medium sized potatoes (cut into quarters)
3 - medium sized onions (finely chopped)
4 - tomatoes (finely chopped)
21/2 cups - water
1 ½’’ - ginger (crushed)
5 to 6 tbsp - oil (for sauteing the onions)
1 tsp - red chilli powder
21/2 tsp - coriander powder
½ tsp - turmeric powder
finely chopped coriander leaves (to garnish)
oil for deep frying the wadis
salt to taste

Method

1. Deep fry the wadis on a low flame till golden. Keep aside.
2. Heat oil in a pressure pan. Add onions.
3. Saute the onions on a low flame till golden.
4. Add the tomatoes, ginger and salt.
5. Cook on a low flame till the tomatoes are tender.
6. Add red chilli powder and coriander powder. Saute till oil separates.
7. Remove from the gas and churn the gravy with a hand blender to make it even.
8. Add the potatoes and saute on a low flame for 8 to 10 minutes.
9. Add the kept aside wadis and water. Mix well.
10. Pressure cook on a medium flame till 2 whistles.
11. Cool and then open the lid of the pressure pan.
12. Garnish with coriander leaves and serve hot with steamed rice, hot phulkas and onion rings.