Kundru Aur Badi Sabzi
Now that Diwali is also finished back to usual routine and guess it must be same with most of you too. After all those diwali sweets, snacks and heavy cooking let’s get back to something easy and quick. As I said in my Tindora Dal post, I try to find new ways of cooking kundru/tindora and this recipe is one such try. Pair together tindora and small badi, badi or wadi or wadiyan is sun dried lentil dumplings and popular all over India with different names. My in-laws makes so many different kind of badi (as we call it), wadiyan is makes a great combination with just anything and everything. More on badi perhaps in a later post and I will try to post too how it’s made too, now back to our simple sabzi of the day.
Tindora/Kundru – 1 Cup [sliced]
Badi/Wadi – 1/4 Cup
Onion – 1
Tomato – 1
Green Chilies – 2
Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/4 tsp
Garlic Minced – 1 tsp
Red Chili Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Kasoori Methi – 1 tbsp [crushed]
Water – 1/4 cup or as required
Salt – to taste
1. Wash and cut kundru in to 4 pieces. Chop onion, tomato and green chilies.
2. In a wok or pan heat oil, add cumin and fennel seeds allow to crack. Add garlic and saute, now add chopped onion and green chilli and fry until translucent. Add sliced kundru/tindora and sauté for 2 minutes.
3. Now add badi and stir gently, cook until tindora gets tender.
5. Add chopped tomatoes and cook covered until tomato gets mash. Add salt to taste and crushed kasoori methi (if using), cook for a minute.
Our simple stir fry is ready.
~ You can replace badi with soya chunks, cook soya chunks for 4 minutes in microwave or boil in water, squeeze water and add.
~ If you are using big size badi/vadi then you have to fry badi in hot oil and soak in warm water and then use.
Have a nice day ~~