Sukhe Aloo Badi (Wadi) Sabzi ~ Indian Khana

Sukhe Aloo Badi (Wadi) Sabzi

Aloo Badi is something I do when I ran out of veggies I always have different variety of badi/wadi stock up thanks to my in-laws specially my sister-in-laws whom never forget to make my portion and keep aside. As I mentioned in my how to make badi (wadi) post these wadiyan it's from one of aunt famous for her beautiful badi. One can add wadi in any vegetable of choice and the most common and famous combo is classic potato and wadi or potato, eggplant and badi.
People normally don't make aloo wadi in dry version cause the wadiya will be too dry to eat since these are very small badi/wadi it's gets cooked faster and works well as a dry sabzi. If you don't have small wadi then use the regular wadi and follow the same instructions and 1/2 cup water instead of 1/4 as I mentioned or you can simply add water and make it gravy type with the same procedure instead of having as dry curry but remember to fry your wadi in oil before using them in case of you use large wadiyans.

I like aloo, baingan and badi (potato, eggplant and wadi) sabzi that my SIL makes, I haven't manage to recreate her magic yet and this time it's on my to-do tasks to learn how exactly she makes the curry as it's more than delicious but until then enjoy this simple and delicious aloo badi (wadi) sabzi.

Sukhe Aloo Badi (Wadi) Sabzi

Author: Priti
Category: Main Course
Cuisine: North Indian
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes
Serves: 4-5

Ingredients:
Potato/Aloo - 3 Medium
Wadi/Badi - 3/4 Cup
Onion - 1 Large
Tomato - 1 Large
Green Chilli - 3
Oil - 2 tbsp
Cumin Seeds/Jeera - 1 tsp
Minced Garlic - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp [ I used Punjabi Chole Masala]
Dry Mango Powder/Amchur - 1/2 tsp
Salt - To Taste
Water - 1/4 Cup

Method:

1. Peel and chop potatoes, peel and finely chop onion, chop tomato, green chilies.
2. In a wok or pan heat oil add cumin seeds and allow to splutter. Add minced garlic and green chilli and saute until garlic becomes golden brown. Add chopped onion and saute until soft.

3. Now add potato and mix well, cook in medium flame for 4-5 minutes or until potato starts to become soft. Add Badi/wadi and give a stir, saute for 2 minutes.

4. Add red chilli, coriander seeds and turmeric powders and mix well, add tomato, salt and mix well, cover and cook until tomato gets mashed.

5. Now add amchur and garam masala and give a good stir, add 1/4 cup of water and cook for 5 minutes or until badi gets cooked and sabzi becomes dry, off flame and let it sit for 5 minutes before serving.