- Soak the Urad Daal for 6 hrs. Grind the Urad Dal, Green Chilies, Ginger, Garlic and Salt to a thicker batter. After the batter is prepared place the batter outside till it gets fermented. After the batter is made, deep fry making small balls out of it. In a bowl, soak the friend baras with some water so that it get swollen. In the meantime, when the bara is fried and soaked the tempering of the curd should be ready Add a cup of water to the 2 cups of the curd to make of thinner consistency and all salt to it. Add the pinch of the black pepper powder to the curd and add the soaked baras in the mixture. Boil the potatoes in the pressure cooker. Peel off the potatoes and cut it into medium cubes. In the meanwhile, Heat a Pan or Kadai with Vegetable oil. Add the cumin seeds to the heated oil and splutter it for 1 min. Add the Chopped onions and fry it till golden brown. Add the Ginger-Garlic Paste and saute till its cooked. Add all the powdered masalas (Cumin Powder, Coriander Powder, Garam Masala, Red Chili Powder) and saute it. Add the chopped tomatoes and saute it till the masalas are cooked and the oil is released. Add the salt according to the taste. Add the potato cubes and cook it for 2 mins and then add 2 cups of water and let it simmer for 3-4 mins. Turn off the cook top after the gravy has come into a medium consistency. Take a serving Plate and place 4 dahi baras. Add 2 spatulas full Aloo Dum, add the aloo dum. Add the chopped onions, sev, green chilies, coriander leaves and chopped cucumber.
Cuttack dahibara
#myrecipe
By Shaalini Shaalu
Jan, 29th
616
Servings
2 persons
Cook Time
20 minutes
Ingredients
15
- 17
Ingredients
- Urad dal
- Green chillies
- Ginger garlic
- Oil
- Salt
- Curd
- Pepper powder
- Potato
- Onion
- Coriander powder
- Cumin powder
- Cumin
- Red chilli powder
- Garam masala
- Sev
- Coriander
- Cucumber
