Broad beans, potato wadi (badi) curry is Chhattisgarh dish. Its is called sem phalli or broad beans or Papadi or (Chikkudukaya/avarakkai). This is a yummy dish. These wadis are given to me by my friend Jasbir, she got them from Punjab. There are so big that after frying I had to break them into pieces.
Recipe source here
Ingredients
200 gms - Broad Beans / Papadi
2 Large - Potatoes
3 - Wadi/Badi
2 Medium Onions - finely sliced
3 Green Chilies - finely chopped
1 Large Tomato - finely sliced
2 Teaspoons Ginger-Garlic Paste
1 Teaspoon Cumin Seeds
1 Teaspoon Red Chilly Powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Turmeric Powder
1 Teaspoon Dry Mango/Amchur Powder
1 Tablespoon Oil
1 Teaspoon Salt or to taste
2 Tablespoons Coriander Leaves - finely chopped
Method
Peel and cut potato in to medium size pieces (or in one potato 8 to 10 pieces). Cut both ends of broad beans, trim on sides and cut into 2 to 3 pieces. Peel and slice onion, chop tomato, green chilies, coriander leaves.
In a pan heat oil add wadi/badi and saute until all sides gets brown (this will be done quickly if using medium size vadi) make sure not to burnt vadi, drain and drop then in a small bowl of water (this is to make vadi soft), keep aside.
In same pan add cumin seeds and allow to splutter, add onion, green chilies, ginger-garlic paste and saute until onion becomes light brown. Add potato pieces and saute them in medium flame for 3 mins or until it starts to get golden brown. Add broad beans, stir well cover and cook for 3 to 4 mins with regular stirring.
Now add red chili powder, coriander powder, turmeric powder and mix well. Add tomato, mix well cover and cook until tomato gets mashed, do stir in intervals.
Add fried vadi (badi) with the water, add another 1 cup water, salt and bring it to boil. Add amchur powder and simmer for 5 mins, add coriander leaves mix and take off flame. Serve with roti/paratha or steamed rice. Delicious and yummy curry is ready, we had this with Trikon Paratha, a bowl of curds and sliced tomatoes.
My Note:
If you are gong to serve this with rice then you can add more water to have gravy.
Trikon Paratha is a layered paratha shaped as triangle. It goes well with any curry.
Ingredients
3 Cups Whole wheat Flour
1/2 Teaspoon Salt
Water as required
Desi ghee
Method
Method
In a bowl mix atta and salt.Then gradually add water and make the dough, the dough should be soft like you make for chapattis.
Now make medium size balls from the dough and then roll it into a thick circle.
Then brush with ghee and sprinkle atta
then fold it ( see pic )
Again fold it ( see pic )
Then fold the bottom part and the triangle is ready.
Then roll the triangle lightly and let the paratha be thick.
Then preheat the tawa on medium and then add the paratha.
After couple of secs flip the paratha on the other side , let this side cook perfectly till brown spot appear.
Then turn flip it to the other side. press the paratha with a cloth so all sides are cooked and also the paratha will start to puff.
Brush ghee on both sides and serve.
This is Week 2 Day 8 of the Marathon theme Indian States.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
