Bhee Aloo Wadi

In this recipe Veena teaches us how to make a typically authentic Sindhi preparation called Bhee Aloo (Potato) Wadi.

Bhee Aloo Wadi
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  • Place a thick handi (deep pan) on to the flame
  • TIP: thick bottomed pans don’t let the food stick to utensils
  • Add 4 tbsp vegetable oil
  • Add the chopped ginger
  • Add the finely chopped green chillies
  • Add the finely chopped onions
  • Sauté the ingredients on a low flame until brown
  • Place a pressure cooker on to the flame
  • Add the diced bhee with water
  • Turn off the flame of the pressure cooker after the first whistle
  • Break the wadi into pieces with a heavy object
  • Dice the potatoes and add them to the onions
  • Transfer the boiled bhee to the handi
  • Stir well
  • Add ¼ tsp of haldi (turmeric powder)
  • Add ½ tsp of cumin powder (jeera powder)
  • Add1 tsp of coriander powder
  • Add ½ tsp of red chilli powder
  • Add 1 tsp of salt
  • Stir well for 2-3 minutes
  • Add the pureed/ grated tomatoes
  • Add a few coriander leaves
  • Stir for 5-7 mins until tomatoes are well blended
  • Place a pan on to the flame
  • Add 1 cup of water
  • Add the boiled water to the handi
  • Mix well
  • Cover the handi with a lid for 5-7 minutes
  • Poke a knife into the solid contents of the dish to check if they are cooked
  • Garnish with some coriander leaves and Serve hot

Veena Gidwani

Veena Gidwani

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