Punjabi Wadi Curry

A couple of weeks ago, Saju of Chachi´s Kitchen published a recipe for Punjabi Wadi Curry, that was the very first time I heard of those thingies. I complimented on them and wondered where I could get a pack. That was when Saju wrote me an e-mail asking for my address. A week later, I was sitting on the train to Copenhagen opening a small white parcel wondering what was inside. "Enjoy, Saju" said a little note next to a half bag of Punjabi Wadi.

I couldn't wait to get home to try them. The day after, guess what we had for lunch ;-)

PUNJABI WADI CURRY:

prep time: 1 hour
serves: 3 servings

• 2 tbsp oil
  
• 4 Punjabi Wadis
• 1 cup veggies (I used sunroot (topinambur) and broccoli)
• 2 tomatoes
  
• 1 onion
• 3 cloves garlic
• 1 yellow chili
• 1" ginger
• 1/2 tsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1/2 tbsp dried fenugreek leaves
• salt to taste
• tadka
  

Break the wadis into small pieces and shallow fry them in heated oil. Set aside. Meantime, chop the onion, garlic and chili and grate the ginger.
Heat another tablespoon of oil in a pan and brown the onions, garlic, ginger and chili. Add the spices and continue frying for another 2 minutes.
Add the chopped tomato and salt to taste. Cook for another 5 minutes.
Add the vegetables and fried wadis to the curry base, add 1/2 cup water, cover and let cook for 20 - 25 minutes, until the wadis are all soft and chewy.
Prepare the tadka and mix in right before serving.

This awesome curry recipe comes from Asha´s Aroma Hope. I made only a few changes, without affecting the taste.
Thank you both, girls. For a wonderful recipe, as well as for the wadis.