A very dear friend of mine, Archana Kulkarni Mairal, shares a traditional dish from Vidharbha, Nagpur. She is our neighbour and a very close friend with whom many an evening tea and chit chat sessions are shared. A mother of two, a doting wife and a fantastic friend, who loves to try out new dishes and never hesitates to share a recipe or two with us.
- Besan – 1 bowl
- Sour Curd – 2tbsp
- Salt – to taste
- Red Chilli Powder – 2tsp
- Water – ½ bowl
- Grated coconut – 2 tbsp
- Curry leaves – 5-6 nos.
- Mustard – 1 tsp
- Hing – a pinch
- Coriander leaves – ½ cup finely chopped
- Cooking oil – 1 bowl for frying
- In a bowl, mix besan, curd, red chilli powder and salt with water for bhajiya consistency.
- Heat oil in a kadai and add mustard seeds and hing, sauté for a few minutes and add the besan mixture.
- Mix the besan well with the oil. Keep covering and cooking it in steam for minimum 15 minutes.
- Once it is cooked, pour the mixture on a greased thali (or a steel plate) while it is hot.
- Flatten with a spoon and cut the cubes for the vadi. Allow it to cool for 10 mins.
- Before serving, pour a temper of mustard, hing, and curry leaves on top of the cooled besan mix.
- Garnish with grated coconut and coriander leaves and serve immediately.
- If you wish to eat it later, you can re-heat it in microwave/ tava.
Recipe courtesy: Archana Kulkarni Mairal