| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 4 | Servings | |
INGREDIENTS
| 3 | T | 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 | t | Garam masala |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 83.6mg
Potassium: 724mg
Carbohydrates: 29.8g
Fiber: 3.8g
Sugar: 1.3g
Protein: 3.5g