Wadi Aloo (Black Bean Drops and Potato)

         Yield: 4 Servings
Categories: Indian

3 tb Ghee 4 Wadis; broken into pieces 1 1/2 c Potatoes; sliced 1 pn Turmeric 1 1/4 c Tayyaar Shorwa; see recipe Salt; to taste 1/2 ts Garam masala 1 tb Chopped cilantro Heat the ghee in a frying pan and saute the wadis over medium heat until deep golden all over. Add potatoes and turmeric, and stir thoroughly. Cook, stirring, over medium heat for 5 minutes. Reheat the gravy in a saucepan. Drop in wadis and potato; stir in salt, cover pan, lower heat, and simmer for 20 minutes. Sprinkle garam masala over mixture and remove from heat. Serve hot, garnishes with coriander leaves. Recipe by: Indian Vegetarian Cooking by Michael Pandya