Name: AUR JI BHAJI (Traditional Sindhi Aloo, Vadi and Onion Curry) recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Small onions ... 8; Sindhi vadis ... 4; Potatoes .... 2; Garlic ...... 1 tbsp (crushed); Green chillies .. 2-3 (finely chopped); Coriander leaves ... handful; Mustard seeds ... 1 tbsp; Salt ........... to taste; Turmeric powder .. 1/2 tsp; Wheat flour ...... 1 tbsps (for thickening); Oil .............. 6 tbsps

ABOUT AUR JI BHAJI (Traditional Sindhi Aloo, Vadi and Onion Curry) RECIPE

This is a traditional Sindhi bhaji made with small onion bulbs, sun-dried lentil dumplings, potatoes. vegetables like tinda, radish and brinjals can also be added .This curry does not require too many spices. It is very light on the stomach. A spoonful of wheat flour is added for thickening the gravy as we don't have any other base for the curry.

Ingredients Serving: 4

Small onions ... 8
Sindhi vadis ... 4
Potatoes .... 2
Garlic ...... 1 tbsp (crushed)
Green chillies .. 2-3 (finely chopped)
Coriander leaves ... handful
Mustard seeds ... 1 tbsp
Salt ........... to taste
Turmeric powder .. 1/2 tsp
Wheat flour ...... 1 tbsps (for thickening)
Oil .............. 6 tbsps

Instructions

Peel and slit the onion bulbs into four half-way through.
Peel and cut the potatoes into desired size.
In a pressure cooker, pour 2 tbsps oil and fry the vadis. Add one cup water and pressure cook for 5-6 whistles. The vadis should be three-fourths done as we have to simmer them in the gravy later along with the vegetables.
In a pan heat 2 tbsps oil and add the crushed garlic. saute but do not make it brown.
Now tip in the green chillies and potatoes. Stir-fry. Add one cup of water and simmer.
Add the salt and turmeric powder. When the potatoes are half cooked add the onions and vadis.
Mix the wheat flour in a little water breaking the lumps. Add to the simmering curry.
Add the coriander leaves towards the end.
In a small pan heat the remaining 2 tbsps oil and add the mustard seeds. When they crackle tip them into the curry and stir carefully.
This is usually served with fulkas / rotis.

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