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WADE KI SABHJI Recipe | | Main Course Recipe by RADHA BUTANI |
| | INGREDIENTS | FOR THE WADA'S:
URAD DAL--1 CUP
WHOLE BLACK PEPPER--5-6
JEERA-2-3 TEA SPOONS
RAISINS--30 GMS
BAKING SODA--2 PINCHES
OIL FOR DEEP FRYING
SALT TO TASTE
FOR THE GRAVY:
BLACK MUSTARD SEEDS---1 TEASP
AATA-2 TABLE SPOONS
OIL-2 TABLE SPOONS
GRATED TOMATOES--5--6
GREEN CHILLIES--2
CURRY LEAVES--10-12
GINGER GRATED -1 TABLE SPOON
CRUSHED GARLIC FLAKES--7-8
SLICED ONION--1
DHANIA POWDER-2 TEA SP
HALDI-1 TEA SP
RED CHILLI POWDER-1 TEA SP
TAMARIND PULP--4 TABLE SPOON
WATER - FOR DESIRED CONSISTENCY OF GRAVY
FOR GARNISHING:
CORIANDER LEAVES
FOR TADKA:
JEERA --1 TEA SP
HING --2-3 PINCHES
OIL-1 TABLE SP | | METHOD | 1.SOAK DAL FOR 2 HRS GRIND IT TO A FINE PASTE BY ADDING LITTLE WATER
2.ADD ALL THE INGREDIENTS EXCEPT OIL
3.MAKE SMALL ROUNDS N FRY ON MEDIUM HEAT TILL COOKED EVENLY.
4.SOAK THE WADA'S IN LUKE WARM WATER FOR ABT 10--MINS
5.SQUEEZE THE EXCESS WATER N RESERVE THE WADAS
FOR GRAVY:
1.IN A PRESSUR COOKER HEAT OIL.
2.ADD MUSTARD SEEDS ,COOK TILL IT STARTS TO SPLATTER
3. ADD AATA N COOK IT ON LOW HEAT TILL BROWN N AROMATIC.
4.ADD THE TOMATOES N COOK FOR 2 MINS
5.ADD GREEN CHILLIES,CURRY LEAVES, HALDI,DHANIA POWDER,SALT , GINGER N GARLIC COOK ON LOW FLAME TILL THE OIL SEPERATES FROM THE MIXTURE.
6. ADD WATER N LET IT BOIL
7. ADD SLICED ONIONS
8.LET IT COOK FOR 5 MINS.
9.ADD TAMARIND PULP N THE WADA'S
10.PRESSUR COOK IT FOR 2 WHISTLES
11.IN A PAN HEAT OIL ADD JEERA N HING N ADD IT TO THE SABHJI
12.GARNISH WITH CORIANDER LEAVES SERVE HOT WITH ROTIS
****.INSTEAD OF WADA'S U CAN ALSO TRY IT WITH DRUMSTICKS N BOILED PASTA |
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