Bari ki Sabzi
Veg
Vegan
Sun-dried lentil dumplings (badi/bari) rehydrated and cooked in a spiced onion-tomato gravy with mustard oil and cumin — a Bihari home staple that makes use of traditionally sun-dried preserved lentil cakes, delivering a dense, savoury preparation with no fresh protein required.
Cuisines
Bihari
Best for
Lunch
Dinner
Build a full meal around Bari ki Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Bari , sun-dried lentil dumplings |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Potato , chopped |
|
1 cup | Eggplant , chopped |
|
1 cup | Tomato , chopped |
|
1 teaspoon | Salt , to taste |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke slightly.
- 2 Add cumin seeds and let them splutter.
- 3 Add the bari and fry until they turn golden brown. Remove and set aside.
- 4 In the same oil, add turmeric powder, coriander powder, and red chili powder.
- 5 Add chopped potatoes and eggplant, and sauté for 5-7 minutes.
- 6 Add chopped tomatoes and cook until they soften.
- 7 Add the fried bari back into the pan.
- 8 Add salt and water, and mix well.
- 9 Cover and cook on low heat for 15-20 minutes until the vegetables are tender and the flavors have melded together.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida when frying the cumin seeds.