Lauki Wadi Tarkari Recipe by Archana’s Kitchen

  • To begin making Lauki Wadi Tarkari Recipe , prepare wadis first. Wash and soak moong dal in enough water for about 3-4 hours or overnight.

  • Drain excess water and pulse it a couple of times to make a fine paste in a food processor.

  • Add the remaining ingredients listed under wadi like the ginger, cumin seeds, dry red chillies, hing, salt to taste and whisk to combine. Arrange a baking tray with aluminium foil or lined with a parchment paper.

  • Using a piping bag or zip lock bag, drop out small roundels.

  • Dry them under the sunlight for 3-4 days or until they are completely dried. Store in an airtight container and use them when needed. This can be stored up to 6 months.

  • *For Lauki Wadi/Badi Tarkari

  • Once you have the homemade or store bought wadis, heat oil for frying in a pan and saute the wadis. Drain on a kitchen towel to absorb excess oil. Keep them aside.

  • Heat oil in a pan and add panch phoran masala on a low heat. Saute for few seconds and then add ginger and onions. Stir until the onions are light brown.

  • Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar. Stir well on a medium heat to cook tomatoes.

  • Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft. Mine took about 10 minutes.

  • Add crushed or whole wadis,stir to combine and cook for few minutes more.Remove Lauki Wadi Tarkari from heat and put it into a serving bowl, garnish with chopped coriander leaves. Serve hot.

  • Serve Lauki Wadi Tarkari Recipe along with Pudina Lahsun Laccha Paratha and Mooli Raita Recipe for your everyday meals.

  • Source link

    Author: DelhiStyle

    Leave a Reply

    Your email address will not be published.