Friday, May 02, 2008

Kadhi Bari

Kadhi bari is a popular favorite and consists of fried soft dumplings made of besan(gram flour)that are cooked in a spicy gravy of yogurt and besan.
This dish goes very well over plain rice.I was thinking of which vegetarian dish i could cook and recalled this tasty dish mum used to whip up on weekends!
I got the recipe from her but she did some alterations to te original version and adds potaoes and onions in the bari...i personally prefer it that way!

Ingredients'
(A)
2 medium Potatoes diced
2 medium onions diced
Curd - 1 cup
Besan/gram flour - 2 cups
baking powder - 1 pinch
Salt

Powdered masala:
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Jeera powder - 1tsp
Dhania powder - 1 tsp

Oil

For tadka :
Dried red chillies - 2
Bay leaves - 2
Jeera - 1/2 tsp
Ginger -Garlic - 1 tbsp (chopped finely)

Method:


Take (A) and half cup water mix well.
Make a smooth batter, with the consistency of that for making pakoras. Leave aside for 10 minutes.
Heat oil in a wok, make half inch diameter round globules of the besan batter and deep fry in oil.
When the bari starts to turn reddish drain it off the oil and keep aside.
Fry rest of the batter as small globules in the same way. Put off the flame.

Beat the curd or blend it in a mixer/blender. Keep aside.
Put 2 cups water to the remaining 1/2 cup besan and make a watery solution of it.
Heat 2 tbsp oil in the wok.
Add the ingredients of tadka. When jeera begins to splutter, add the besan solution to it
keep stirring so that besan does not stick to the base and does not clump up.
Put the remaining turmeric powder and salt.
Keep stirring till the solution begins to boil. Then add the curd. Bring the whole thing to boil.
Put off the flame. The Kadhi is now ready.
Add the fried bari to this kadhi, stir through so that bari gets soaked in.
Serve after 10 minutes with steamed rice