Aloo Barbati

Ingredients

250 gm barbati
2 aloo
2 urad ki bari
2 table spoons ghee/oil
1 tea spoon jeera
1\2 innch piece of tej patta
1 onion
1\2 inch piece of adrak
2 cloves of lahsun
2-3 tomatoes
1 tea spoon haldi
1 tea spoon lal mirch
1 tea spoon dhania – jeera powder
1\2 tea spoon garam masala
Salt to taste

Process

Cut the barbati into 1 inch pieces and potatoes into longitudnaly big pieces.
Grind adrak, lahsun, onion, tamatar, haldi, mirch and dhania-jeera powder in a mixer jar.
Heat ghee/oil in a pan.
Add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Lightly crush the bari and add it to the masala.
Add barbati, aloo,salt and a little water for gravy.
Mix well, cover and keep on low flame till the veg is cooked.

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Lobia Usal

Ingredients

1 cup lobia (black-eyed bean)
2 onions finely chopped
1 tablespoon oil
1/2 teaspoon rai (mustard seeds)
Pinch of hing
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1 teaspoon dhania powder
1/2 teaspoon maharastrian garam masala
1/2 tablespoon gud (jaggery)
Salt to taste
2 tablespoons hara dhania finely chopped
1 tablespoon dry coconut grated
1 tablespoon lemon juice

Process

Soak lobia for 7-8 hours in water.
Add salt and pressure cook.
Heat oil in a pan, and add rai and hing.
Add onions and fry till its soft.
Sprinkle haldi, mirch, dhania powder, garam masala and mix well.
Add boiled lobia and pour some hot water if required.
Bring it to a boil for 2 mins.
Garnish it with hara dhania, grated coconut and lemon juice.
Serve hot with rice and roti.

Tips –

  • Instead of lemon juice one can also use imli (tamarind) pulp as per taste or kokum (amsul) 2 pieces while boiling.
  • Finely cut tomatoes added after frying onions also taste good.
  • 1 teaspoon of ginger garlic paste can also be added with onions.

Barbati ki Sabji

Ingredients

1/2 kg barbati (boda, chauli ki sem, lobia, yard long beans) chopped
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
Salt to taste
1/2 tea spoon haldi
1/2 tea spoon mirch
1/2 tea spoon garam masala (maharashtrian style) Optional
1/2 tea spoon dhania powder
1/2 table spoon gud (jaggery) Optional
1 teaspoon lemon juice

Process

Heat oil in a pan.
Add rai and hing.
Add chopped beans.
Sprinkle haldi, mirch, salt, masala and dhania powder.
Cover and keep on low flame till cooked.
Add jaggery and fry for a minute.
Sprinkle lemon juice.
Serve hot with phulkas.