| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 4 | Servings | |
INGREDIENTS
| 3 | tb | Ghee |
| 4 | Wadis; broken into pieces | |
| 1 1/2 | c | Potatoes; sliced |
| 1 | pn | Turmeric |
| 1 1/4 | c | Tayyaar Shorwa; see recipe |
| Salt; to taste | ||
| 1/2 | ts | Garam masala |
| 1 | tb | Chopped cilantro |
INSTRUCTIONS
Heat the ghee in a frying pan and saute the wadis over medium heat until deep golden all over. Add potatoes and turmeric, and stir thoroughly. Cook, stirring, over medium heat for 5 minutes. Reheat the gravy in a saucepan. Drop in wadis and potato; stir in salt, cover pan, lower heat, and simmer for 20 minutes. Sprinkle garam masala over mixture and remove from heat. Serve hot, garnishes with coriander leaves. Recipe by: Indian Vegetarian Cooking by Michael Pandya Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 06, 1998
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