Cari Bari (Curry Burry)

    Lunch & Dinner · Grains & Pulses · Curries · Main Meal · Vegetarian · Hindu Festivals

    This dish is most commonly served at Mauritian Hindu weddings. The chilli cakes are cooked in a gravy thickened with split pea paste and flavoured with cumin and turmeric.

    Ingredients

    • Split Pea fritters (Gato Piment)
    • Reserve 1/2 cup of plain dal paste for the curry
    • 2 medium potatoes (peeled and cut in pieces)
    • 2 medium eggplants
    • 1 onion (diced)
    • 2 tsp ginger garlic paste
    • 2 tsp masala spices powder
    • 1 tsp turmeric powder (saffron)
    • 1 tsp garam masala
    • salt to taste and oil
    • curry leaves
    • 1 handful fried onions
    • 1 bunch coriander (chopped)
    • 1 plain yoghurt
    • 1 green chilli (sliced)

    Method

    1. Season potato with 1 tsp salt
    2. Deep fry over medium heat until light golden colour
    3. Trim ends of eggplants, cut in quarters lengthwise and drop directly in salty water
    4. Deep fry over medium heat for 3 minutes
    5. Mix 2 tsp masala spices with 1 tsp garam masala
    6. 1 tsp tumeric powder, 2 tsp ginger garlic paste and 1/2 cup of water
    7. Mix yoghurt and reserved split pea (dal) paste together
    8. Heat 4 tbsp oil in a pot over medium heat and add diced onion and curry leaves
    9. Sauté for 1 minute
    10. Add masala paste and season with 1 tsp salt, leave for 2 mins
    11. Add dal paste and yoghurt mixture, cook for another 2 minutes
    12. Add 3 cups water and season with 1 tsp salt, mix to combine
    13. Add fried potatoes, eggplants and split pea fritters (gato piment)
    14. Cover and cook over high heat until gravy starts to boil; lower heat and simmer for 4 minutes
    15. Garnish with coriander, green chilli and fried onions

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