Thursday, 17 April 2014

Aloo Begun Masoor Daaler Bori Diye Torkari ( Dried Lentil Dumplings in Potato And Brinjal/Eggplant Curry)

Summer's here. We generally avoid too much spicy and oily food to beat the unbearable heat, to keep stomach upsets at bay. All we need are a light daal, a simple veg dish, fish curry and rice. Today I have prepared a very light, simple and easy to make veg dish that gets cooked quickly but is very delicious and soul-soothing.


Aloo Begun Masoor Daaler Bori Diye Torkari


  • 3 large potatoes sliced vertically
  • 1 brinjal/eggplant cut in big cubes
  • 1 tomato chopped
  • 12-14 masoor daal bori ( dried cone shaped lentil dumplings)
  • Paanch phoron or five spices (a mix of whole fenugreek/methi seeds, fennel/saunf, kalonji/nigella seeds, black mustard seeds and radhuni/wild celery. If radhuni is unavailable you can substitute it with cumin seeds )
  • 1-2 whole red chillies
  • 2 tsp atta/wheat flour
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt n sugar to taste
  • Mustard oil as per need


Heat oil in a karahi, fry the boris and take them out. Now in the same oil splutter paanch phoron and whole red chilli. Add potatoes and fry till golden, add brinjal, continue to fry. Add tomatoes, turmeric powder, red chilli powder, salt and a little sugar. Keep stirring. In a separate bowl take wheat flour and mix well in a cup of water and add it. Add more water if needed. Add the fried boris/dumplings. Cover with a lid and let it cook on a medium heat. After some time check whether the potatoes and boris are done. If tender and the gravy has thickened its ready to be served with steamed rice.

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