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A classic Sindhi curry featuring tender potatoes and crispy, spiced lentil dumplings (vadi) simmered in a tangy onion-tomato masala. This comforting dish is packed with unique textures and robust flavors, perfect with hot rotis.
For 4 servings
Fry the Lentil Dumplings (Vadi)
Prepare the Masala Base
Cook the Tomatoes and Spices
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A classic Sindhi curry featuring tender potatoes and crispy, spiced lentil dumplings (vadi) simmered in a tangy onion-tomato masala. This comforting dish is packed with unique textures and robust flavors, perfect with hot rotis.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 337.23 calories per serving with 9.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Potatoes
Combine and Finish the Dish
Garnish and Serve
Incorporate other vegetables like drumsticks (sai bhaji style) or a handful of spinach along with the potatoes for added nutrition and flavor.
For a satvik version, you can skip the onion and ginger-garlic paste. Use a pinch of asafoetida (hing) in the oil and increase the amount of tomato.
While Sindhi moong dal vadi are traditional, you can experiment with Punjabi urad dal wadiyan for a different flavor profile.
For a richer curry, add 1-2 tablespoons of cashew paste or fresh cream along with the spices.
The moong dal vadi are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Potatoes provide complex carbohydrates, which are digested slowly, offering a steady supply of energy and helping you feel full for longer.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that support overall health.
With ingredients like onions, tomatoes, and potatoes, this dish provides dietary fiber, which aids digestion and promotes gut health.
Sindhi Vadi are sun-dried dumplings made from spiced moong dal (split yellow lentils). They have a unique, savory flavor and a crunchy texture. You can find them at most Indian grocery stores, especially those specializing in regional products, or online.
Yes, it can be a healthy dish. It's rich in plant-based protein from the lentil vadi and complex carbs from potatoes. The spices offer anti-inflammatory benefits. To make it healthier, use minimal oil for frying the vadi or air-fry them.
One serving of Varyunwari Patata (approximately 290g) contains around 300-350 calories. The exact count depends on the amount of oil used and the size of the potatoes.
Yes, you can make a simple potato curry (Aloo ki Sabzi) using the same masala base. However, the vadi are the star ingredient that gives this dish its characteristic name, texture, and flavor.
The gravy naturally thickens as it cools. For a thicker consistency during cooking, you can gently mash a few of the cooked potato cubes in the pan or simmer the curry uncovered for a few extra minutes.
Yes. Follow steps 1-3 in the pressure cooker pot. Then add potatoes and water, and pressure cook for 2 whistles. After releasing the pressure, add the fried vadi and simmer for 2-3 minutes before garnishing.