Wadi with spinach recipe
information
*Wadi: Small sun-dried dumplings made with black gram. The black gram is soaked, ground to a paste and mixed with spices. Small dumplings of the paste are then spread on plastic sheets and left in the sun to dry and harden. Also easily available in the grocery store.
ingredients
250 g (9 oz) Spinach (palak), chopped
10 g Wadi
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Bay leaves (tej patta)
1 tsp (2 g) Turmeric (haldi) powder
1/4 cup (60 ml) 2 fl oz Water
Salt to taste
2 tsp (6 g) Sugar
10 g Wadi
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Bay leaves (tej patta)
1 tsp (2 g) Turmeric (haldi) powder
1/4 cup (60 ml) 2 fl oz Water
Salt to taste
2 tsp (6 g) Sugar
method
1. Heat the oil in a pan; fry the wadi and keep aside.
2. In the same oil, add bay leaves, turmeric powder, and spinach. Fry for 2 minutes.
3. Add water and wadi along with salt to taste and sugar. Cook till the water dries out and the spinach is cooked.
4. Serve hot.
2. In the same oil, add bay leaves, turmeric powder, and spinach. Fry for 2 minutes.
3. Add water and wadi along with salt to taste and sugar. Cook till the water dries out and the spinach is cooked.
4. Serve hot.
serving amount
serves: 2 - 4
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more information
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