ALU VADIAN ( SUNDRIED ASH PUMPKIN AND LENTIL FRITTERS CURRY) PUNJABI WAY

A popular Punjabi dish made with potatoes and vadian. This dish actually doesn't need too many spices as the vadian itself have a lot of flavour to it. It is best eaten when chilly weather. This dish is known as auspicious, as at many times during the celebrations, it is cooked along with the toovar dal, aloo-puris in any North Indian house. 

Serves 4

Time: 40 minutes

4-5 vadians

2 big potatoes quartered

1-2 tomatoes chopped

1 onion chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp tomato puree ( optional )

3 tbs ghee

1 tsp cumin

1 tsp kasoori methi

1/4 tsp asafetida

Salt

1 tsp turmeric

1 tsp garam masala

1 tsp red chilli/Kashmiri red chilli powder

2-3 cup water

Fresh coriander chopped

Method

Heat the ghee in a pressure cooker or in a deep pan. Fry the vadian till golden brown and remove. To the same ghee add the onions and cook them till golden in colour then add the ginger and garlic paste. Cook this few minutes then add the asafetida. 

Return the vadian to the onions with kasoori methi. Saute it for few seconds. add the tomatoes and tomato puree if using and cook further till the tomatoes are softened. 

 

Now add the turmeric, red chilli powder, salt and garam masala. Cook the tomato base till the ghee separates. Add the potatoes. Coat them well.

 

Pour the water and add the freshly chopped coriander. Close the lid and cook till 2-3 whistles or if not using the pressure cooker, let the curry simmer till it thickens and the potatoes are cooked through.

 

Serve the alu vadian with rice or chapatti.