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