Varyunwari Patata

Name: Varyunwari Patata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g Potatoes (about 4 medium, peeled and cubed into 1-inch pieces); 8 pcs Sindhi Vadi (spiced moong dal dumplings); 0.25 cup Vegetable Oil (for frying vadi and making the curry); 1 large Onion (finely chopped); 2 medium Tomatoes (finely chopped or pureed); 1 tbsp Ginger Garlic Paste; 2 pcs Green Chilies (slit lengthwise); 1 tsp Cumin Seeds; 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder (adjust to taste); 1.5 tsp Coriander Powder; 0.5 tsp Garam Masala; 1 tsp Salt (to taste); 1 cup Water (use hot water, adjust as needed); 2 tbsp Coriander Leaves (freshly chopped, for garnish)

RATING

4.3/5(47)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

1 CUP

336 cal

SERVINGS

METHOD · 6 STEPS

Fry the Lentil Dumplings (Vadi)
1.Heat 1/4 cup of oil in a heavy-bottomed pan or kadai over medium heat.
2.Carefully add the Sindhi vadi and shallow-fry, stirring continuously, for 2-3 minutes until they turn a deep golden brown and become aromatic and crisp.
3.Using a slotted spoon, remove the fried vadi and set them aside on a plate. Do not over-fry as they can become bitter.
Prepare the Masala Base
1.In the same pan with the remaining oil (about 2-3 tablespoons), add the cumin seeds. Let them sizzle and splutter for about 30 seconds.
2.Add the finely chopped onion and sauté on medium heat for 6-8 minutes, until it turns soft and light golden brown.
3.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Cook the Tomatoes and Spices
1.Add the chopped tomatoes or puree to the pan. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala.
2.Reduce the heat and add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for one minute, until the spices are fragrant.
Cook the Potatoes
1.Add the cubed potatoes and salt to the masala. Stir for 2 minutes to ensure the potatoes are well-coated.
2.Pour in 1 cup of hot water, stir, and bring the mixture to a boil.
3.Cover the pan, reduce the heat to low, and simmer for 12-15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Combine and Finish the Dish
1.Once the potatoes are fully cooked, gently break the fried vadi into 2-3 pieces each with your hands.
2.Add the broken vadi to the curry. If the curry seems too thick, add a splash of hot water to reach your desired consistency.
3.Sprinkle the garam masala over the top and gently stir to combine.
4.Cover and simmer for just 2-3 more minutes. This step allows the vadi to absorb the flavors of the gravy while retaining a slight bite.
Garnish and Serve
1.Turn off the heat. Garnish generously with fresh coriander leaves.
2.Let the curry rest for 5 minutes before serving. Serve hot with phulka, roti, or Sindhi koki.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the vadi on a consistent medium heat to ensure they cook through evenly without burning.
2
Add the vadi at the very end of cooking to prevent them from becoming too soft and mushy.
3
For a richer, smoother gravy, use tomato puree instead of chopped tomatoes.
4
To naturally thicken the gravy, gently mash a few cooked potato cubes with the back of a spoon.
5
This dish thickens as it cools. Adjust consistency with a little hot water when reheating.
6
Ensure your Sindhi vadi are fresh. Old vadi can have a stale taste.

RECIPE VARIATIONS

Adapt it for your goals.

Add Vegetables

Incorporate other vegetables like drumsticks (sai bhaji style) or a handful of spinach along with the potatoes for added nutrition and flavor.

No Onion/Garlic

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.

Different Vadi

While Sindhi moong dal vadi are traditional, you can experiment with Punjabi urad dal wadiyan for a different flavor profile.

Creamier Gravy

For a richer curry, add 1-2 tablespoons of cashew paste or fresh cream along with the spices.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Plant-Based Protein

The moong dal vadi are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.

⚡

Sustained Energy Release

Potatoes provide complex carbohydrates, which are digested slowly, offering a steady supply of energy and helping you feel full for longer.

🌿

Anti-inflammatory Properties

Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that support overall health.

🌾

Good Source of Fiber

With ingredients like onions, tomatoes, and potatoes, this dish provides dietary fiber, which aids digestion and promotes gut health.

QUESTIONS?

Frequently asked questions

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.