Ingredients:
* 15 Badi/Vadi (Oriya: Badi)
* 3 Finely cut midsized tomatos
* 2 Chopped green chillies
* 1 tsp Panch Phutana (In absense of this, you can manage with Mustard Seed and Jeera)
* 3 tsp mustard paste (you can use english mustard paste but does not taste as good as freshly ground paste)
* 3 cloves of Garlic - crushed
* 1/4 tsp turmeric powder
* 2 tsp of oil
* Salt to taste
* Finely chopped coriander leaves for garnishing.
* 3 Finely cut midsized tomatos
* 2 Chopped green chillies
* 1 tsp Panch Phutana (In absense of this, you can manage with Mustard Seed and Jeera)
* 3 tsp mustard paste (you can use english mustard paste but does not taste as good as freshly ground paste)
* 3 cloves of Garlic - crushed
* 1/4 tsp turmeric powder
* 2 tsp of oil
* Salt to taste
* Finely chopped coriander leaves for garnishing.
Method:
* Heat oil in a frying pan.
* Add Vadis and fry till golden brown and keep them aside.
* Add panch phutan or (cumin + mustard + methi + black jeera) to the remaining oil and allow them to sputter. If you feel the oil is less, you could add some more oil.
* Add crushed garlics and allow them to fry a little.
* Now add tomatoes, green chilies, turmeric and wait till the tomatoes are nicely mashed and soft.
* Add salt and a cup of water and allow them cook for 5 minutes. YOu can add more water if you want little more gravy.
* When the gravy starts to simmer nicely, add the mustard paste and crushed garlic. Cover the lid of the pan and cook them for 5 more mins.
* Add fried vadi and cook them for another couple of mins.
* Garnish with chopped coriander and serve hot with steam rice and lentils (dal)
* Add Vadis and fry till golden brown and keep them aside.
* Add panch phutan or (cumin + mustard + methi + black jeera) to the remaining oil and allow them to sputter. If you feel the oil is less, you could add some more oil.
* Add crushed garlics and allow them to fry a little.
* Now add tomatoes, green chilies, turmeric and wait till the tomatoes are nicely mashed and soft.
* Add salt and a cup of water and allow them cook for 5 minutes. YOu can add more water if you want little more gravy.
* When the gravy starts to simmer nicely, add the mustard paste and crushed garlic. Cover the lid of the pan and cook them for 5 more mins.
* Add fried vadi and cook them for another couple of mins.
* Garnish with chopped coriander and serve hot with steam rice and lentils (dal)
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