Aaloo Kumhrauri( badi)

Preparation Time: 10 minutes
Cooking Time : 30 minutes


Ingredients :

• potato - 4 medium size
• kumharauri(badi) - 8-10
• cumin seed - 1/4 tea spoon
• cumin powder - 2 tea spoon
• garam masla - 1/2 tea spoon
  
• ginger paste - 1/2
• chilly powder - 1/4 tea spoon (optional)
• hing - 1 pinch
• bay leaves - 2
  
• coriander leaves - 1 table spoon(finely chopped)
• turmeric powder - 1/4 tea spoon
• cooking oil - 2table spoon
  
• salt to taste-

Method:

Peel potatoes, cut in to 1.5 inches and keep aside. Heat 1 table spoon oil in a kadai or a pan and fry kumhrauris till golden brown. Take out all the kumharauris and again heat the oil in the kadai . Now put hing, bay leaves, cumin seeds let the cumin seeds crackle add cut potatoes and fry on low heat for 10 minutes. Add cumin powder, ginger paste, turmeric powder, garam masal powder and salt. Now fry tlil the pan leaves the kadahi. Put kumhrauri and water and cover it. Cook it till the kumharauri becomes soft. Put it in a bowl and sprinkle coriander leaves on it and serve hot.

NB: Kumharauri ( badi) is available in the market but can be made at home too.

Ingredients:

Petha(White Pumkin) - whole
Udad dal besaan -
Hing -



Peel the whole white pumkin and grate it. Squeeze water and mix urad dal besan hing and mix it well till it is light and fluffy.Spread a plastic sheet in the sun. Now take the mixture and make big size badi(बड़ी) leave it in sun and let dry for at least two three days. Now can be preserved for whole year.

NB: The best season to make kumhrauri(बड़ी ) is March and April.