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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.
 
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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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