Badi / Vadi Ki Subzi

Sometimes when I am short of dinner ideas I like to make this badi subzi, this subzi is quick to make and tastes very delicious. Badi is made using daals like moong, urad, chawli. The daal are soaked overnight and ground using heeng, salt and chillies, then small marbled sized amount of batter is dropped and dried in the sun. The dried badis can be stored in an air tight container and used as and when required. To know more about how badis can be made please check here.

I have used store bought chawli badis. I prepare all the different kinds of badi subzis the same way.

Ingredients:

Dried badis- 100 gms
Potato- 1 ( Cut in big chunks)
Onion- 1 Large ( Chopped Finely)
Ginger- 1 Inch Piece( Chopped)
Garlic- 2 Cloves( Minced)
Tomatoes- 2 Big (Ground)
Mustard Seeds- 1 tsp
Cumin Seeds- 1 tsp
Turmeric Powder- 1/4 tsp
Salt, Red Chilli Powder, Coriander Powder, Amchoor- To Taste
Oil- 2 tbsp + more to fry the badis
Coriander Leaves- To garnish

Procedure:

• Heat the oil in a kadhai and fry the badis till they turn brown in colour. Take out and keep separate.
• In a small pressure cooker pour the 2 tbsp of oil and add mustard and cumin. When they start spluttering add in the ginger, garlic and chopped onions.
• Fry till the onions turns translucent. Add in tomato paste along with all the spices and fry till the raw aroma disappears. 
• Add in the potatoes, fried badis and stir. Pour in around 2-3 cups of water and mix everything. Close the lid of the cooker and cook in medium flame till 3-4 whistles come up.
• Switch off the gas and when the pressure of the cooker drops down open the lid and garnish with chopped coriander.

Serve hot with phulkas.

Update: Vadis are also known as mangodis in Rajasthan and is a speciality dish there. Thanks to Sonu for pointing this out. I am sending this to her event Flavours of Rajasthan originally started by Nayna.