Potato Curry with Bari - Lentil dumplings
Aloo Bari Rasedar
Mamta Gupta
This is one of the simplest of dishes to make and delicious with chapatties or naans or parathas. The word Bari can be spelled in many different ways: Badi or Vadi or Vari or Wari or Wadi. The reason is that the exact sound of 'Bari' is impossible to spell in English. People spell it as they pronounce it in Hindi, that is why you get so mant spellings for it. Baries are highly spiced little dumplings, made from Urad dal, but not easy to make in a cold country. They need hot sun to dry out, even if you did manage to get all the ingredients. They are easily available ready-made from most Indian grocers, look for Punjabi Bari. This dish is very popular in Punjab, though it is eaten all over Northern India. Serves 4.
Ingredients
• 500 gm. potatoes
• 6-7 small baries or vadies. Buy ready made or see Making Bari. If you can only find large ones, wrap them in a kitchen towel and break them by hitting them gently, with a rolling pin.
• 1 large onion (225 gm. approximately), peeled, finely chopped or grated
• 1/2 inch piece of ginger, peeled and grated (optional)
• 2 cloves of garlic, peeled and crushed or grated (optional)
• 150 gm. tinned or fresh chopped tomatoes
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds
• A large pinch of asafoetida powder
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/4 tsp. chilli powder or to taste. Baries are hot themselves, so do not add too much chillies.
• 1 level tsp. sweet paprika powder for colour (optional)
• Salt to taste
• Boiling water
• A handful of chopped coriander leaves to garnish
Instructions
1. Heat oil in a pan and fry baries for a minute or two, making sure that they do not burn. Take out of the oil and keep aside.
2. Peel and chop potatoes into large pieces, like you would for roast potatoes.
3. Heat the oil in a pan again.
4. Add cumin seeds and asafoetida. When seeds splutter, add onions, ginger and garlic, if used. Fry until onions are browned.
5. Add tomatoes, all the spices (you can use curry powder instead of individual spices) and salt.
6. Fry until oil separates from the mass.
7. Add potatoes and Baries. Stir to coat with spices.
8. Add water and bring to boil.
9. Simmer until potatoes are tender. They can be cooked in pressure cooker, under full pressure, for 2-3 minutes.
10. Adjust seasoning.
11. Turn heat off and add coriander leaves.
12. Serve hot, with Chapatties, Nans or Tandoori Roti 1.
Aloo Bari Rasedar
Mamta Gupta
This is one of the simplest of dishes to make and delicious with chapatties or naans or parathas. The word Bari can be spelled in many different ways: Badi or Vadi or Vari or Wari or Wadi. The reason is that the exact sound of 'Bari' is impossible to spell in English. People spell it as they pronounce it in Hindi, that is why you get so mant spellings for it. Baries are highly spiced little dumplings, made from Urad dal, but not easy to make in a cold country. They need hot sun to dry out, even if you did manage to get all the ingredients. They are easily available ready-made from most Indian grocers, look for Punjabi Bari. This dish is very popular in Punjab, though it is eaten all over Northern India. Serves 4.
Ingredients
• 500 gm. potatoes
• 6-7 small baries or vadies. Buy ready made or see Making Bari. If you can only find large ones, wrap them in a kitchen towel and break them by hitting them gently, with a rolling pin.
• 1 large onion (225 gm. approximately), peeled, finely chopped or grated
• 1/2 inch piece of ginger, peeled and grated (optional)
• 2 cloves of garlic, peeled and crushed or grated (optional)
• 150 gm. tinned or fresh chopped tomatoes
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds
• A large pinch of asafoetida powder
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/4 tsp. chilli powder or to taste. Baries are hot themselves, so do not add too much chillies.
• 1 level tsp. sweet paprika powder for colour (optional)
• Salt to taste
• Boiling water
• A handful of chopped coriander leaves to garnish
Instructions
1. Heat oil in a pan and fry baries for a minute or two, making sure that they do not burn. Take out of the oil and keep aside.
2. Peel and chop potatoes into large pieces, like you would for roast potatoes.
3. Heat the oil in a pan again.
4. Add cumin seeds and asafoetida. When seeds splutter, add onions, ginger and garlic, if used. Fry until onions are browned.
5. Add tomatoes, all the spices (you can use curry powder instead of individual spices) and salt.
6. Fry until oil separates from the mass.
7. Add potatoes and Baries. Stir to coat with spices.
8. Add water and bring to boil.
9. Simmer until potatoes are tender. They can be cooked in pressure cooker, under full pressure, for 2-3 minutes.
10. Adjust seasoning.
11. Turn heat off and add coriander leaves.
12. Serve hot, with Chapatties, Nans or Tandoori Roti 1.
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