Courgette, Potato and Bari Lentil Dumpling Sabji/Bhaji/Curry
Tori, Alu aur Bari Ki Sabji/Bhaji
This unusual combination works quite well and is easy to make. Baries can be bought from most Indian grocers in UK. They are quite hot usually, so be careful about adding extra chillies to the dish. I usually use a pressure cooker, because dumpling can take a while to cook, especially if they are Urad Dal baries.
Serves 4-6 as part of an Indian meal
2-3 medium courgettes, washed and chopped
A handful of Baries Lentil Dumplings
5-6 small potatoes, peeled and chopped
1 medium onion, peeled and sliced
1-2 tbsp. chopped/sliced/grated ginger
1 tsp. chopped/sliced/grated garlic (optional)
1 tbsp. olive or other cooking oil
1 tsp. mustard seed (you can use cumin or Nigella or Panch Pooran seeds
1 tsp. coriander powder
Chilli powder to taste
1 tsp. salt, adjust to taste
1/2 tsp. Garam Masala
A squeeze of lemon or lime juice (to taste)
Top and tail and chop courgettes, about 1/2 inch pieces. If they are fresh, you do not need to peel them.
Wash and chop potatoes. If they are new potatoes, you don’t need to peel them.
Peel and chop/grate ginger and garlic.
Peel and slice onions thinly.
Heat oil in a pan, add mustard seeds. Once seeds crackle, add onions and ginger, fry until lightly browned.
Add broken up Baries/lentil dumplings and stir-fry until lightly browned, usually less than a minute.
Add the courgettes, spices and salt. Stir fry for a minute.
Add water and stir it in.
If cooking in a pressure cooker, as often do, cook under pressure for 2-3 minutes. Otherwise, cook covered until potatoes are cooked.
Turn heat off.
Adjust seasoning, add and stir in a squeeze of lemon juice and garam masala.