Amma was keen to try this with Alu today and a new combination of spices. As a child whenever Amma used to feed me Bhindi it was with the guarantee "If you eat your bhindi you will be excellent in Maths"
When they splutter, turn the heat to medium low and add the cumin, asafoetida and fenugreek powder. Ingredients 1 cup cauliflower florets2 medium potatoes - cut into bite size pieces2 medium capsicums - cut into bite size pieces2 medium onions - roughly chopped1 teaspoon mustard seeds1 teaspoon cumin seedsa pinch of asafoetida1/2 teaspoon fenugreek seed powder1/4 cup roasted and ground peanut powder (optional)2 tablespoons oilsalt to taste1/2 teaspoon turmeric powder1/2 teaspoon chilli powder (can be altered as per need of spice)1 teaspoon garam masala powderMethodIn a karahi add the oil. Add 1/4 cup of water and cover and cook for 10 minutes. Now add the cauliflower florets and salt and let the vegetables cook on medium low flame till all of them are cooked (It would take 15 to 20 minutes). 1 teaspoon cumin seeds. 10 minutes. 20 minutes
The recipe of pudachi vadi, which I am pasting is not the traditional way of making it. Traditional way of making pudachi vadi is to make stuffed triangular cylinders, deep fry it and cut it at the time of serving
In my opinion, Kothimbir vadi is Maharashtrian answer to their neighbor Gujarat's Muthia. I remember Years ago when I was watching Sanjeev Kapoor's show here in US, he was making this dish and I made it after wards, I loved it