Varyoon Patata Recipe

• 2 Wadis
• 2 Potato, cut into quarters
• ½ Brinjal, cut into quarters larger than potatoes
• 2 large Tomatoes, chopped
• ¼ cup Curd
• 2 Onions, chopped
• 1 Green Chilies, chopped
• ½ inch Ginger, grated
• 1 tsp Coriander Powder
• 1 tsp Red chili Powder
• ¼ tsp Turmeric Powder
• Salt (to taste)
• Coriander Leaves, for garnish
• Oil, as required

• Take a heavy bottomed pan or kadai and heat 2 tbsp oil in it. Fry wadis till it turns brown in color, drain it on tissue paper and keep aside.
• Now, fry onions in same oil till it is golden brown in color. Add coriander powder and red chili powder in it and cook for a minute.
• Proceed further by adding tomatoes, green chilies, turmeric powder and finely chopped ginger and fry till the oil separates.
• Take a bowl and beat curd in it till it is smooth. Add it to the pan.
• Now, add salt and potatoes in it and mix it well for about 5 minutes.
• Add wadis, brinjal and some water to it and then transfer the mixture to the pressure cooker. Cook till the cooker whistles twice.
• Open the cooker and boil it till it is of required consistency. Garnish with chopped coriander and serve.