Aloo Vadi

Last month was a busy month. We had a family reunion and it was a lot of cooking, cleaning and traveling. Sunny boy started school this week too. Poor little Sunny boy, he is not liking school much, keeps crying till I go there to pick him up.It feels so bad to leave him crying there. Sometimes I feel I should just get him off the school and let him play at home with me. But then I will have to bite the bullet sometime, if not today tomorrow or next year. I am confused and  Sunny boy crying makes it even worse. I only hope he feels better soon. I just feel like hugging him close to me, and keep him there forever.

This one again from my days at Amritsar. During the lean summer months, fresh vegetables are hard to come by. It is during that time that such innovative use to pantry staples becomes imperative.

We will need,

Vadi also called Badi 1.5 cups
Potatoes 2 medium diced
Brinjal 1 small diced
Peanut oil 3 tbsp + Sunflower oil to deep fry
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Fennel 1/2 tsp
Onion 1 small
Tomato 1 medium
Turmeric 1/4 tsp
Chilli powder 1 tsp (adjust  according to taste)
Dhania powder 2 tsp
Jeera Powder 2 tsp
Garam masala  a generous pinch
Fresh coriander  a handful
Salt to taste

Method:

• Break the Vadi into bite size pieces and deep fry them in hot oil. Remove and drain it on paper towels. Set it aside.
•  Heat the peanut oil in a wok and throw in the mustard seeds, Jeera and the fennel. Once they stop spluttering throw in the onion. 
• When the onions are translucent add the potatoes. Add a pinch of salt, cover and simmer for about 5 minutes, till the potatoes are ever so slightly tender but not all the way cooked. 
• Now throw in the remaining spices and saute till the raw smell of the spices disappear. 
• Add the eggplant, tomatoes and the deep fried Vadi along with a little water, cover and cook till the vegetables are cooked and the spices are well blended.
• Adjust salt and finish with the fresh coriander.