Varyoon as they are called in Sindhi or Punjabi Wadis are dried spiced lentil balls. Here it adds a nice crunch and spice flavour to the biryani. Its quick and a meal on its own.



Ingredients
1 cup rice, soak in water for 1 hr. (If using basmati rice, 10 minutes will do)
1/4 cup Varyoon/Wadi, broken to small pieces
1 potato, cut into 2 inch cubes
1/4 cup Brinjal, cut into 2 inch cubes
1 onion, chopped
2 small tomato
1 green chili
1 inch ginger
1/4 cup curds
1 1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
2 1/2 cups water

Method

1. Grind the tomatoes, green chili and ginger.
   
2. Heat 2 tbsp oil in a cooker, add the wadis and fry them till golden brown. Remove and keep aside.
   
3. Add the chopped onion to the same oil, fry till they are golden brown.
   
4. Add coriander powder, chili powder and turmeric. Cook for a minute.
   
5. Add the tomatoes, cook till oil separates.
   
6. Beat the yogurt well, add the yogurt, cook for a minute.
   
7. Add the potato, cook for 2 minutes.
   
8. Add the brinjal, salt and water. Bring the water to a boil.
   
9. Once the water boiled, add the rice.
   
10. Close the cooker and give to whistles.
    
11. Serve the rice with curds, raita or all by itself.
    

(Wadi, Potato and Brinjal Curry) - Sindhi Style

Varyoon or Punjabi Wadis are dried spiced lentil balls. Many Punjabi's make them at home, but we have always bought them ready. They are pretty spicy depending on which ones you buy. The Amritsari Wadis are the most famous among the Sindhi's. Cooked in Fried onion and Tomato gravy they taste delicious with plain rice and onions.



Ingredients
2 Wadis
2 Potatoes, cut into quarters
1/2 Brinjal, cut into quarters larger than potatoes
2 large Tomatoes, chopped
1/4 cup curds
2 Onions, chopped
1 Green chillies, chopped
1/2 inch Ginger, grated
1 tsp Coriander powder
1 tsp Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
Coriander leaves for garnish

Method

1. Heat 2 tbsp oil in a kadai,fry the wadis in the oil till brown in color, drain on tissue paper and keep aside.
   
2. Fry onions,in same oil,till golden brown in color.
   
3. Add coriander powder, red cilli powder and cook for 1 minute.
   
4. Add tomatoes ,chillies,finely chopped ginger,turmeric,fry till the oil separates.
   
5. Beat the curds well and add it to the pan.
   
6. Add potatoes and salt and saute it well for about 5 minutes.
   
7. Add some water,add wadis and Brinjal and transfer to a pressure Cooker.
   
8. Cook will the vegetables are done. (About 2 whistles).
   
9. Once the cooker is opened, boil the gravy till required consistency
   
10. Garnish with chopped coriander serve with rice or rotis