White Pumpkin Badis With Potato Curry

WHITE PUMPKIN BADIS WITH POTATO CURRY

Hello, buddies once again. As you can see I have written some recipes with badis earlier and continuing the series today I’ll be sharing a recipe made with ash gourd badis and potatoes. It is a specialty of my region, the Mithila region of Bihar. It is a regular in mostly all of the households there and is really unique in taste, you bet. The badis are made by most of the women of this region in the mid-summer and these badis are a special item because of their taste and utility. Today I’ll be making these badis mixed with potatoes with a generous tempering of asafoetida, my frequent ingredient for temperings of my recipes. I hope you will like it well enough to give it a try and won’t be disappointed. So let’s start making it—-

Ingredients:-For the badis:-

  1. White Pumpkin or Ash Gourd-1
  2. Split Black Gram(urad dal)-300gms
  3. Salt-According to taste
  4. Cumin Seeds-1/2 tsp
  5. Ajwain-1/2 tsp
  6. Garam masala-1 tbsp
  7. Ginger Paste-1 tsp
  8. Asafoetida-A pinch

For the Gravy:-

  1. Onion(chopped)-2
  2. Potato-2
  3. Turmeric Powder-1 tsp
  4. Coriander Powder-1 tsp
  5. Cumin Powder-1 tsp
  6. Red Chilly Powder-1tsp
  7. Garam Masala-1 tsp
  8. Tomato Puree-2 tsp
  9. Dry Mango Powder or Amchoor-1 tsp
  10. Salt- According to taste
  11. Water-For the gravy

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Asafoetida-A pinch
  3. Cumin-1 tsp
  4. Bay Leaf or Tejpatta-2

STEPS

Step 1

DSC01638.JPGTo make the badis, peel and grate the ash gourd. Soak the black gram overnight. Grind the dal. Mix both the grated gourd and dal and add the salt, cumin, carom seeds, ginger paste, asafoetida and garam masala. Now taking one dollop of this mixture with a spoon put it on a plastic mat and make badis out of it and dry it in intense sunlight. This badi can be made in very intense sunlight only, so make it in summers. These badis need to be dried very well and they may take 3-4 days for that. Boil the potatoes and cut them.

Step 2

IMG_4972.jpgNow to make the gravy, take a kadhai. Add the tempering ingredients. Now add the chopped onions and half-fry them. Next add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, garam masala and tomato puree and fry this mixture again for two minutes. Now add water for the gravy and let it simmer on medium flame for five minutes.

Step 3

DSC01640.JPGIn another pan add some oil and shallow fry the badis in it until browned. Keep aside.

Step 4

Finally when the gravy has cooked on a medium flame for some time drop these badis in the gravy and simmer again for four minutes. Lastly, add the boiled and cut potatoes and simmer for five minutes before switching off the gas.

Our White Pumpkin Badis With Potato Curry is done. Serve it with chapatis, paranthas, steamed rice or anything you wish like.

Friends do try the recipe at home. Share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Published by

Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

3 thoughts on “White Pumpkin Badis With Potato Curry”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s