Happy Mother's Day
Present by DD2 (made in her painting class)
Bell Pepper with Wadis
Saw them on Mahanandi , read Anita's description of them and their birthplace and again watched Manisha's pictures. Well could not resist any longer. Went to the grocery store and asked for Wadis the shopkeeper thought seriously for sometime('what is this women asking for and in which language' is probably what went through her mind). I am not a Hindi speaker (blame it on the politicians in my home state, they thought we would be disadvantaged if we learnt Hindi as the 3rd language besides learning the 2 required ones) but thankfully she did figure it out. She gave me a box of 'Spicy Masala Bari' no wonder I did not find them when I searched for them high and low. It looked like choclate chip cookies for sure and DD2 wanted to taste it, try as I might she would not part with it, without a taste. Taste she did and then gave it back to me. It was SPICY.
I did not feel like potatoes and did not have egg plants, Bell Peppers is all I had and wanted to cook the Wadis. The smell when they were being cooked was something to savor and the taste was fantastic too. Thanks for the intro to a truly tasty find.
Recipe's original idea from Mahanandi and Mad Tea Party
Bell Pepper with Wadis
1. 3 Bell Peppers seeds removed and cubed
2. 1/2 red onion rougly chopped
3. 5 garlic cloves minced
4. 1/2" ginger grated
5. 3 tomatoes roughly chopped
6. 4 Wadis broken
7. 1 tsp cumin powder
8. 1/2 tbsp Corriander powder
9. 1/2 tsp sambhar powder
(did not add too much chilli powder then the kids won't touch it, the wadis were spicy by themselves)
10. 1 tsp tumeric powder
11. tamarind pulp about 1/4 cup
11. Salt to taste
1. Heat oil in a pan and fry the Wadis till they turn brown, set aside.
2. Add the onions and fry till translucent.
3. Add the garlic pieces and ginger and saute for a minute
4. Add the tomatoes mix them, cover with a lid and cook till they turn soft.
5. Add the powders and mix well.
6. Now add the bell peppers and saute for a few minutes, add the wadis
7. Add the tamarind juice and salt, cover and cook till the bell pepper is soft.
8. Open the lid and saute for a few minutes till the moisture is gone.
Serve with Chappathis.