Saturday, August 27, 2011

Broccoli Aloo Wadi Rassa

This curry is going to be on my special curry list as it is very easy to make and has the potential of winning everyone's heart. Kids too will love it. When I have kids over for a meal I always make a potato curry as most kids love potatoes plus it is easy to incorporate other veggies in this curry like Broccoli, cauliflower, brinjal etc. plus the protein from the wadi. This curry has a gravy that is not too thick nor too thin hence we call it rassa and that is how I like it.

1 small head Broccoli
8-10 baby potatoes boiled
1 aloo wadi
1 green chili
1/4 teaspoon amchur
1/2 teaspoon sugar
2 teaspoon coriander powder
1 teaspoon cumin powder
a large pinch asafoetida
2 teaspoon oil
chopped cilantro a handful
1/4 teaspoon turmeric
1/2 teaspoon red chili powder
salt to taste
juice of 1/2 a lime

Heat oil, sprinkle in the asafoetida. Sizzle up the broccoli in it with the green chili. While its cooking. Peel the boiled baby potatoes. Crush the aloo wadi with a rolling pin by putting it into a plastic bag, smaller pieces are better, they don't loose identity in the curry so don't worry about a mush after cooking. In a separate pan add another teaspoon of oil and saute the wadi to dark brown. Add them in along with broccoli. Now add all the masalas and the chopped cilantro. Stir and let it cook on sim for 5 mins. Then add a glass and a half of water to get a consistency of your choice. Boil till the curry thickens with the starchiness of the potatoes. You could even crush couple of potatoes to give it more body. Add the amchur, sugar and salt. Boil to a rolling boil for another 5 mins. Put off the gas. Let it rest for sometime. Potato curries get better as they rest and thicken up a bit. Before serving squeeze half a lime into the curry and mix well.

This curry was served with Ajwain paratha and bought out mango pickle, though I was dreaming of the chunky mango pickle that's made the Punjabi way. I loved the curry and I did crumble the wadi into my curry along with the baby potatoes meditatively before scooping up with the paratha. It is a very satisfying meal. I didn't know why I expected it to taste like non veg curry but it did not. This taste is different as the texture of even the crumbled wadi is noticeable, quite grainy. It gives you the experience of an aromatic mouthful as you relish the Punjabi wadi.


  1. lovely awesome curry.
    indu srinivasan

  2. looks and sounds yummy. I have a packet of amritsari wadi and this recipe seems to be the best way to use some. :)

  3. Kavs tell me how it turns out :)

  4. Hi Anjali - i tried out your recipe - unfortunately we had run out of broccoli but the bhaji turned out to be great! :) thank you!

  5. Kavs Happy to know you loved the recipe. So did you make it with just potato and wadi?


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