Punjabi Wadi are urad dal-based dried balls of spicy deliciousness. Black pepper, powdered dried red chillies and spices are mixed with a paste of urad dal and then dried in hollow cakes about 5cm diameter. They are often spicy as! To use them, break into pea sized pieces, shallow fry or saute, and add to rice or vegetable dishes, dals and soups for flavour, texture and aroma. Cook until soft.
When using any type of wadi/badi, make sure that you check its spice level before adding addition chillies and chilli-based spice mixes to the dish. Urad Wadi are notoriously spicy, so add the other hot spices with caution. Sometimes 1 Wadi is enough to season a dish for 4 – 6 people.
This recipe is an easy mixed vegetable dish, aromatic and flavoursome. The wadi can be bought in any Indian grocery.
Similar recipes include Aloo Wadiyan, Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi.
Spicy Punjabi Wadi (Badi) and Vegetables
2 Tblspn ghee
3 Punjabi Wadi, broken into pea sized pieces
1.5 cup chopped mixed vegetables. Select from cauliflower, broccoli, beans, peas, carrots, potatoes, eggplant, yam, zucchini, capsicum
3 tomatoes, finely diced
1 onion, chopped
3 cloves garlic, chopped
1 green chilli, chopped, or to taste (you might need less depending on the spiciness of the wadi)
2 cm ginger root, chopped or minced
0.5 tspn chilli powder (or omit if the wadi are very spicy)
1 tspn turmeric powder
1 Tblspn coriander powder
0.5 tspn garam masala
o.5 Tblspn dried fenugreek leaves
sea salt to taste
Take the wadi pieces and shallow fry in 1 Tblspn ghee. Remove from the heat and set aside.
Saute the onion in the remaining ghee until beginning to brown. Add the garlic and chilli and saute for a few more moments until softened.
Add the chilli powder if using, turmeric powder, fenugreek leaves and coriander powder and saute for another minute. Add the tomatoes and salt to taste and cook over low heat for about 5 minutes until softened and cooking.
Now add the vegetables and wadi with half a cup of water, cover and cook for 20 – 25 mins until the wadi are soft and chewy. Add more water if needed. Stir through the garam masala, mix well, cover, remove from heat and allow to sit for 5 mins before serving.
recipe notes and alternatives
Sometimes I make this dish with a lot of the sauce, sometimes I keep it a lot drier. Either way it is delicious.
Remember to taste the badi after frying to determine how spicy they are. Adjust the chilli and chilli powder if they are very spicy.
I like a squeeze of lemon in the dish before serving.