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Bedhai ( Bedmi) Aloo and kadoo - UP Style



Ingredients

 For Bedmi filling

250 gms Urad dal soaked overnight in water.
2 tbspn fennel seeds ( saunf)
1 tbspn dhania powder
2 tbspn Chilli powder ( to taste )
1.4th tspn hing (asafoetida)

 For the Bedmi dough

 2 cups Wheat flour 
Salt to taste
1 tspn Oil 
Water to make the dough

 Method for the filling

 1. Grind the soaked dal after washing and draining the water in a mixture. Make a coarse paste.

 2. Heat oil in a kadhia \ non stick pan. Add hing and then the urad dal 
paste to the kadhai.
3. Cook the dal paste till it leaves sides of the pan. This may take 5 to 10 minutes.
4. Add fennel seeds ( coarsely ground ) dhania powder , mirchi powder and turn the gas off.
5. Let the mixture cool.
6. Make the dough as you would for a puri.
Take a small lemon sized ball and roll it with a rolling pin. Fill the rolled out puri with the dal mixture and form a ball again.
7. Roll this with soft hands to avoid breaking of the bedmi.
8. Fry the bedmi once and drain on a kitchen towel. 
9. Just before you serve fry this bedmi once more.
10. Serve hot with potato curry and pumpkin curry.

 For the Potato Sabji 

 Ingredients

 4 nos Boil potatoes 
1/2 cup tomoto puree
1 tspn jeera
1 pinch hing
1 tspn dhania powder
1/2 tspn haldi powder
1/4 tspn amchoor powder
Water 
1 tbspn Oil or Ghee

 Method

 1. Heat the ghee or oil 
2. Add hing, jeera , dhania powder, mirchi powder to the oil \ ghee
3. Add tomato puree immediately.
4. Fry the tomatoes till the oil separates.
5. Add boiled and mashed potatoes to this mixture
6. Add salt
7. Add enough water to the mixture to make a curry
8. Boil for 7 to 10 minutes.
9. Add amchoor powder and coriander leaves and serve hot with bedmi

 Pumpkin Sabji 

 Ingredients

 250 gms Red Pumpkin cut into cubes of equal size
1 tbspn pure ghee
1/4th tspn dana methi
1/4th tspn haldi
1 pinch hing 
1/4th tspn dhania powder.
1/4 th tspn rai ( mustard seeds)
1/4th tspn mirchi powder
juice of one lemon
jaggery size of half a lemon
Method

 1. Heat ghee. Add dana methi, rai and hing 
2.  When rai splutters add haldi, mirchi and dhani powder
3. Add kadoo ( pumpkin). Add salt.
4. Cook this with the masala. Sprinkle some water.
5. Let it cook till the pumpkin is nice and soft.
6. add jaggery and lemon juice.
7. Cook for a minute and serve hot with bedmi.



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