Aluwadi Bhaji

If you have read about alu wadi post then you would know that I always make them in bulk. This time around during Ganpati, I made them in huge quantities. The next day no one was interested in eating the aluwadis again. I seem to have spoiled Dh with variety.
This dish was always on my to-do list so there was no reason to complain. Off late during summer and monsoon weddings, I have often seen the dish green gujarat which is essentially a offseason take off on the regular undhiyo. It usually does not have any of the vegetables that are available during winter like the beans etc. Instead it uses the regular combination of veggies such as capsicums, green peas, French beans etc. But what caught my fancy was the aluwadi.So with 2 reasons to make it ,I attempted my own dish.


Ingredients
2 cups of Boiled aluwadi (Upto the stage of steaming, not fried)
1 cup of fresh coriander leaves
10-12 garlic cloves
1 tspn Coriander Cumin seeds powder
1 tspn garam masala
3 green chillies
1 tbsp lemon juice
1 tspn salt2 tbsp Oil

Method
1) Blend all the ingredients except oil and aluwadi to form a thick paste. Add water only as much required to run the blender.
2) In a pan, heat the oil, and add the aluwadi pieces, crush them slightly with hand while adding.

3) Let the wadis cook well on all sides, add more oil if required(Undhiyo uses up a lot of oil – remember!)
4) Now add the coriander paste and mix well. Add a pinch of sugar if you like the sweet sour taste. Also feel free to add some red chilly powder if you like your food hot. I added both.
5) Cover and let it cook for 5 min.
6) Garnish with fresh coriander and nylon sev.
Eat as an appetizer, snack, vegetables with puris or whichever way you prefer.

1 comment:

Shilpa said...

Thanks for posting your entry, its visible now do check :)

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