Cari Bari (Curry Burry)
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.
Recipe Ingredients
- Split Pea Fritters (Gato Piment)
- Reserve ½ 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 chili (sliced)
Instructions
- 1
Season potatoes with 1 tsp salt.
- 2
Deep fry potatoes over medium heat until light golden colour.
- 3
Trim ends of eggplants, cut into quarters lengthwise, and drop directly into salted water.
- 4
Deep fry eggplants over medium heat for 3 minutes.
- 5
Mix 2 tsp masala spices powder with 1 tsp garam masala, 1 tsp turmeric powder, 2 tsp ginger garlic paste, and 1/2 cup water to form a masala paste.
- 6
Mix the reserved dal paste with the plain yoghurt.
- 7
Heat 4 tbsp oil in a pot over medium heat and add diced onion and curry leaves.
- 8
Sauté for 1 minute.
- 9
Add the masala paste, season with 1 tsp salt, and cook for 2 minutes.
- 10
Add the dal and yoghurt mixture and cook for another 2 minutes.
- 11
Add 3 cups water, season with 1 tsp salt, and mix to combine.
- 12
Add the fried potatoes, eggplants, and split pea fritters (gato piment).
- 13
Cover and cook over high heat until the gravy starts to boil, then lower heat and simmer for 4 minutes.
- 14
Garnish with coriander, green chilli, and fried onions.
Photos
📸 Community Photos
See how others made this recipe • 0 people made this
Be the first to share your result!
Credits: Source: eMauritius