Bari ki Sabzi

Bari ki Sabzi

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

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 chopped potatoes
1 cup chopped eggplant
1 cup chopped tomatoes
1 teaspoon salt to taste
1 cup water
2 tablespoons chopped coriander leaves

Instructions

  1. 1 Heat mustard oil in a pan until it starts to smoke slightly.
  2. 2 Add cumin seeds and let them splutter.
  3. 3 Add the bari and fry until they turn golden brown. Remove and set aside.
  4. 4 In the same oil, add turmeric powder, coriander powder, and red chili powder.
  5. 5 Add chopped potatoes and eggplant, and sauté for 5-7 minutes.
  6. 6 Add chopped tomatoes and cook until they soften.
  7. 7 Add the fried bari back into the pan.
  8. 8 Add salt and water, and mix well.
  9. 9 Cover and cook on low heat for 15-20 minutes until the vegetables are tender and the flavors have melded together.
  10. 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.