Jeera Rice, Bihari Kadhi Bari and Egg Fry

Instructions

1. 1

   Prepare the Bari Batter

   • In a mixing bowl, combine 1 cup of besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
   • Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter.
   • Whisk the batter vigorously in one direction for 5-7 minutes. This incorporates air, which is crucial for making the bari light and spongy.
   • To test if the batter is ready, drop a small amount into a bowl of water. If it floats to the top, the batter is perfectly aerated.
2. 2

   Fry the Bari (Dumplings)

   • Heat mustard oil in a kadai or deep pan over medium-high heat. To check the temperature, drop a tiny bit of batter; it should sizzle and rise immediately without changing color too quickly.
   • Using your fingers or a spoon, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Remove the fried bari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Prepare the Kadhi Mixture

   • In a large bowl, whisk the 2 cups of sour curd until it is completely smooth and creamy.
   • Add the remaining 1/4 cup of besan, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp ginger-garlic paste, and 1.5 tsp salt to the whisked curd.
   • Mix everything into a smooth, lump-free paste first. This prevents lumps from forming later.
   • Gradually pour in 4 cups of water while continuously whisking to ensure the mixture is well combined.
4. 4

   Cook the Kadhi

   • Pour the yogurt-besan mixture into a heavy-bottomed pot or kadai.
   • Place it on medium heat and bring it to a boil, stirring continuously and scraping the bottom and sides of the pot. This is essential to prevent the yogurt from curdling.
   • Once the kadhi comes to a rolling boil (about 8-10 minutes), reduce the heat to low.
   • Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly, and the raw flavor of the besan will cook off.
5. 5

   Combine Kadhi and Bari

   • Gently slide the fried bari into the simmering kadhi.
   • Let them cook in the kadhi for just 2-3 minutes. This is enough time for them to soften and absorb the gravy without breaking apart.
   • Turn off the heat and cover the pot.
6. 6

   Prepare the Tempering (Tadka)

   • In a small tadka pan, heat 2 tbsp of ghee over medium heat.
   • Once the ghee is hot, add 1 tsp of mustard seeds and let them splutter.
   • Add 1 tsp of cumin seeds, 2 broken dried red chilies, and the remaining 1/4 tsp of asafoetida. Sauté for about 30 seconds until the chilies darken slightly and the spices are fragrant.
   • Be careful not to burn the spices.
7. 7

   Garnish and Serve

   • Immediately pour the hot tempering over the kadhi bari. You will hear a satisfying sizzle.
   • Garnish with 2 tbsp of freshly chopped coriander leaves.
   • Let the Kadhi Bari rest for at least 15-20 minutes before serving. This allows the bari to fully absorb the flavors of the kadhi.
   • Serve hot with steamed rice for an authentic Bihari meal.