Mukundwadi

Walking through the Memory Lane brings in a lot of Recipes shared by my elders ... honestly i could put down 'N' number of recipes but i choose one.. Passed on by my Mother in law to me.
Never heard before i was shocked and confused when i heard how Mukundwadi is made.
I had to see it to register how its done.
Before flying to Tokyo for the first time after my marriage Mummy made this for my Hubby... and that's when i learnt.
It does have a peculiar taste to it People who love cant get over it. It looks and tastes a bit like Non-veg.
We need a lot of dough for this, at times it gets difficult to knead a lot of dough, so what i do is as when there is any leftover dough with me, I store it in the Freezer. and when its enough to carry on with the dish i make it.

Mukundwadi.

For the wadi.

1kg Kneaded dough. (wheat flour)
Salt
Water to boil.
1 tbs chickpea (chana daal)
Oil to fry.

Take a fine mesh colander and put your dough in it. Keep it under a running tap and knead it with your hand until the dough reduces to 1/4th the quantity, and gets to a elastic texture. Yes! you need to wash the dough, the water that flows will be milky white and gradually to know its does the water should get clear.
Once your gluten is ready form a loaf like and put it in a pressure cooker with a pinch of salt and 1tbs of chick pea. Cook for about 3-4 whistles on medium low flame.
Once the steam vents out, let it cool and cut into small pieces. Deep fry until golden brown.

Note:- You can store the fried wadi's in the freezer for about a month.

  

For the Gravy....


4-5 Tomatoes pureed.
2 Medium Potatoes cut into chunks.
1tsp turmeric
1 tsp coriander pwd
1 tbs cumin seeds
1 tsp red chili pwd
Pinch of garam masala
Pinch of asafotedia
Few green chilies slit 
Few curry leaves
1/4th cup whisked yogurt
Fresh coriander for garnish.

In a pressure cooker heat oil, add cumin, asafotedia  and curry leaves. Add the tomato puree and cook for about 5-10 min. Once semi cooked add all the dry masala's and cook till the oil starts to split.
Add your fried wadi's and chopped potatoes to the tomato mix and saute them for about 10 min or so. Add about 1 glass of water and pressure cook for 2 whistles on slow flame. Add the whisked yogurt and cover.
Garnish with chopped coriander and serve with hot Roti or Paratha.

This post is off to Gayatri's cook spot and The Pumpkin Farm for the wonderful event.. Walk Through Memory Lane.... :)

And

Learning to Cook