| 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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