To make bari, soak the urad dal for 6 hours and make a paste, adding salt.
Now grease a steel plate with oil and put spoonful of the paste on it and dry in the sun until crisp.
Heat a pan, add oil and splutter mustard and tejpatta. Saute.
Add ginger-jeera paste and fry for a while.
Add all the vegetables, salt and turmeric powder and fry with the masala.
Add water and boil.
Now add the baris and cook, covered, for 10 minutes on low flame.
Now add sugar and mix with the sabzi and serve hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.