I love the flavour of spices and how they compliment various vegetables. One of ways of adding a concentrated spice flavour in Indian cuisine is adding Wadi.
Wadi is a dried concentrate of soaked lentils and whole spices. Lentils are soaked overnight and then ground to a fine thick paste. To this paste, whole spices (like coriander, black pepper, carmdamom etc) and sometimes dried vegetables (dried pumkpin, garlic powder etc) are added as flavouring. Using a small teaspoon, small quantity of the mixture is dropped on a sheet and dried in the sun.
Once complete dry, the wadis can be used in many curries, lentils and rice preparations.
My pantry is stacked with a good amount and variety of Wadis / papad, thanks to my recent trip to Amritsar. After all Amritsar is one pf the main capitals for the manufacture and export of wadis to the country and the outside world.
Wadi goes so well with Rice and potatoes and aubergine, so I decided to combine the various flavours of greens I had with me and savour the sae for lunch as a side dish. Here goes the recipe.
Assorted greens with Aubergines, potatoes and Wadis
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 medium onions, finely chopped
- 5 baby aubergines, sliced
- 1 bunch radish pods, end trimmed
- 2 big red chilli, de-seeded and chopped
- 2 wado, cracked into smaller pieces
- 3 tbsp oil
- 1 tsp tumeric
- 1 tsp poppy seeds
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 1 bunch fresh coriander finely chopped
- salt, to taste
Cure the aubergines with some salt and keep aside so that they let out water
Heat 1 tbsp oil in a non stick pan and saute the wadi on low heat till they turn red. Take out and keep aside. Add the spices expect garam masala and sauté on medium heat. Add the onions, carrots, potatoes and radish pods and mix. Add just a little bit of water (3 tbsp approx) so that the vegetables can cook in the steam.
Return to the cured aubergines and remove the water and pad dry with a towel.
Cover and cook on low flame. Check in intervals to see if more water is needed. When the potatoes are half cooked (potatoes are soft but when biting into it, you feel a crunch), add wadis, aubergines, the remaining 1 tbsp oil and chopped coriander. Mix well and add little water if needed. Check for the seasoning and add more salt if needed. Cover and cook till all vegetables are tender.
If some water is left, increase the flame and dry out any water that is left. add the garam masala and juice of 1/2 lime.
Garnish with some roasted sesame seeds and freshly picked coriander.