Aloo Bari Rasedar| आलू बरी की रसेदार सब्जी |Aloo Mangodi Recipe

Aloo Bari rasedar, also known as Aloo Vadi, is a traditional Indian dish that is very popular in North India, especially in Uttar Pradesh and Punjab.

Aloo Bari rasedar is a traditional dish in India and is known for its rich flavours and cultural significance. In older times when vegetables were not available as readily as now, these mangodis and sun-dried vegetables were used to make curries.

What is Bari or Vadi or Mangodi ?

Bari/ Mangodi are sun-dried little dumplings made with lentils like Urad dal and  Moong Dal, that are seasoned with aromatic spices, resulting in a delightful fusion of textures and flavours.

Passed down through generations, this traditional recipe has the essence of home cooking, showcasing the love and care that goes into preparing authentic Indian cuisine.

This Aloo Bari Recipe is quite simple and easy to make and requires very few basic ingredients present in every household. It is best served with rotis, rice, or paratha and can be enjoyed for both lunch and dinner.

This “aloo bari ki sabji” is a speciality from Uttar Pradesh and is made with minimum or we can say optimum spices so that the authentic flavour of the bari/ mangodi is not lost in the strong fragrance and flavours of the spices.

This is a lightly spiced curry made like a soup but some people like it slightly in thick gravy and it depends on the individual’s preferences.

Now, let’s dive into the ingredients you’ll need to make this authentic recipe:

How to make Aloo Bari ki Sabji | Aloo Mangodi Recipe. Step by Step recipe with images at each step: –

Ingredients: –

1. Moong Dal Bari – 10-15 (small size)
2. Urad Dal Bari – 5-6
3. Onion – 1 medium size
4. Potato – 1 diced
5. Green chillies – 2-3
6. Cumin seeds – 1 tsp
7. Green cardamom – 1
8. Black cardamom – 1
9. Black peppercorns – 7
10. Bay leaf – 1
11. Turmeric powder – ½ tsp
12. Red chilli powder. – ½ tsp
13. Coriander powder – 1 tsp
14. Salt to taste
15. Mustard oil – 5-6 tbsp
16. Fresh coriander leaves for garnishing

Method: –

1. Add onion, green chillies, ginger, garlic, cumin, and whole spices in a mixing jar.

2. Now grind it into a fine paste.

3. Masala for the aloo bari is ready to cook.

4. Take 2-3 tbsp of oil in a cooker and heat it.

5. When the oil gets heated up, sauté or shallow fry the baris/ vadis for about 1 minute.

6. Take them out on a plate.

7. Now in the same oil shallow fry the potatoes for about 1-2 minutes.

8. Tale them out as well.

9. Now all some more oil to cook the masala for the sabji. Here, I added 4-5 tbsp of oil.
10. When the oil gets heated, add the bay leaf.
11. Next, add the masala we prepared.
12. Mix them nicely.
13. Now add the dry spices i.e. turmeric, red chilli, coriander powder and salt.
14. Give it a good mix.
15. Close the lid and pressure cook until 1 whistle.
16. Once the pressure is released, open the lid and keep cooking until the oil starts separating.
17. When the oil separates, add the fried bari / vadi and aloo.
18. Mix them nicely.
19. Add the water to adjust the consistency.
20. Cover the lid and cook until 1 whistle.
21. When the pressure is released, serve the curry in a serving dish.
22. Garnish with fresh coriander leaves and serve it hot with hot roti or rice, whatever you prefer and enjoy.
23. Aloo bari rasedar is ready.

Hope you like the recipe…!!!

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If you liked this recipe, you can also check out some of our other recipes:–

No Onion No garlic Paneer Masala

Shahi Paneer Restaurant-Style

Aloo Tamatar without onion & garlic

Homemade Green Chutney

Sweet Lassi

Aloo Bari ki Sabji | Aloo Mangodi Recipe Video Recipe on Youtube: –

Aloo Bari Rasedar| आलू बरी की रसेदार सब्जी |Aloo Mangodi Recipe

Aloo Bari, also known as Aloo Vadi, is a traditional Indian dish that is very popular in North India, especially in Uttar Pradesh and Punjab.

It is a traditional dish in India and is known for its rich flavours and cultural significance. In older times when vegetables were not available as readily as now, these mangodis and sun-dried vegetables were used to make curries.

 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course brunch, dinner recipe, lunch, lunch recipe, Main Course

Cuisine Indian, north indian, punjabi

Servings 4

Equipment

• 1 Pressure Cooker

Ingredients

  

Ingredients: -

• Moong Dal Bari – 10-15 small size
• Urad Dal Bari – 5-6
• Onion – 1 medium size
• Potato – 1 diced
• Green chillies – 2-3
• Cumin seeds – 1 tsp
• Green cardamom – 1
• Black cardamom – 1
• Black peppercorns – 7-8
• Bay leaf – 1
• Turmeric powder – ½ tsp
• Red chilli powder. – ½ tsp
• Coriander powder – 1 tsp
• Salt to taste
• Mustard oil – 5-6 tbsp
• Fresh coriander leaves for garnishing

Instructions

 

Method: -

• Add onion, green chillies, ginger, garlic, cumin, and whole spices in a mixing jar.
• Now grind it into a fine paste.
• Masala for the aloo bari is ready to cook.
• Take 2-3 tbsp of oil in a cooker and heat it.
• When the oil gets heated up, sauté or shallow fry the baris/ vadis for about 1 minute.
• Take them out on a plate.
• Now in the same oil shallow fry the potatoes for about 1-2 minutes.
• Tale them out as well.
• Now all some more oil to cook the masala for the sabji. Here, I added 4-5 tbsp of oil.
• When the oil gets heated, add the bay leaf.
• Next, add the masala we prepared.
• Mix them nicely.
• Now add the dry spices i.e. turmeric, red chilli, coriander powder and salt.
• Give it a good mix.
• Close the lid and pressure cook until 1 whistle.
• Once the pressure is released, open the lid and keep cooking until the oil starts separating.
• When the oil separates, add the fried bari / vadi and aloo.
• Mix them nicely.
• Add the water to adjust the consistency.
• Cover the lid and cook until 1 whistle.
• When the pressure is released, serve the curry in a serving dish.
• Garnish with fresh coriander leaves and serve it hot with hot roti or rice, whatever you prefer and enjoy.
• Aloo bari rasedar is ready.

Video

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