Wadi Choliya Ki Sabzi
Vegetarian curry side dish from Punjab. Made with kadale kayi, curd, badi. Moderately spiced with balanced flavours.
Ingredients
Main
- Turmeric Powder — 1 tsp (ground)
- Ginger — 1 piece (grated)
- salt (optional) (whole)
- Coriander Leaves (optional) (ground)
- Curd — 1 cup (whole)
- coriander powder — 2 tsp (ground)
- badi — 0.25 cup (ground)
- Kadale Kayi (Fresh Green Chickpea Pods) — 300 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Sunflower Oil (optional) (whole)
Tempering
- Asafoetida — 0.25 tsp (ground)
Method
- To begin making the Punjabi Wadi Choliya Ki Sabzi Recipe, heat 1/2 tablespoon of oil in a heavy bottomed pan.
- Add the crushed urad dal wadi to the oil and sauté on low heat till they become crisp and golden.
- Take care not to burn them.
- Once done, remove the fried wadis to a bowl and keep aside.Heat a teaspoon of oil in the same pan.
- Add the tomato purée, ginger, asafoetida, turmeric powder, coriander powder and red chili powder.
- Sauté and cook on medium heat for 3-4 minutes until the tomato puree is thick.Now add the Hara Choliya (Green Chickpeas) and crisp wadi to the pan.Toss well and add 2 cups of water, salt and bring the Choliya Wadi Sabzi to a brisk boil.
- Once it comes to a brisk boil, turn the heat to low, cover with a lid and cook till water is reduced to half and hara Choliya is tender and cooked.Stir in the yogurt and simmer for another minute.
- Once done, check the salt and spice levels and adjust to suit your taste.
- Turn off the heat and transfer to a serving bowl.
- Stir in the chopped coriander leaves and serve.Serve the Punjabi Wadi Choliya Ki Sabzi along with a bowl of rice, papad, and achar for a wholesome weeknight dinner.
Common questions
- Wadi Choliya Ki Sabzi ko English mein kya kehte hain?
- पंजाबी वडी छोलिया की सब्जी ko English mein Wadi Choliya Ki Sabzi likhte hain.
- Ek plate Wadi Choliya Ki Sabzi mein kitni calories hoti hain?
- 100 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 20 min taiyari, 20 min pakana.