100 gms green gram / moong dal (muga dali)
1 pinch baking powder (baking powder)
1 pinch asafoetida (hengu)
1/2 teaspoon red chilli powder (lanka gunda)
1 tablespoon cumin seeds (jeera)
1 inch ginger (ada)
3 to 4 red chillies (sukhila lanka)
250 gm brinjal (baigana)
1 medium size potato (aloo)
1 table spoon coriander powder (dhania gunda)
1/2 teaspoon turmeric powder (haladi gunda)
½ teaspoon garam masala powder (garam masala gunda)
100 gms refined oil (rifaain tela)
Salt to taste (luna)


Soak moong dal in water for 2 to 3 hours after washing it thoroughly (half-crushed moong dal with peel may be used for better flavour and aroma). Grind the same into a not-so-fine paste. Cut brinjal and potato into 1 inch cubes and keep aside. For preparing masala, make a fine paste of cumin seeds, ginger and red chillies. Now add one teaspoon of the the masala paste, a pinch of asafoetida and a pinch of baking powder to the moong dal batter. Mix it well. Heat oil in a pan / kadhai and deep-fry moong dal baras (by making small baras / vadas out of the batter) till the same turn golden brown. Keep the fried baras aside. Now heat about 50 gms of refined oil and add about 2 tablespoon of the cumin seeds + ginger + chilly paste (masala) prepared earlier. Add 1 tablespoon of coriander powder and ½ teaspoon turmeric powder to it and stir till the oil comes out of the fried masala. When oil comes out of the masala, you are ready for the next step. Add the brinjal and potato cubes to it and add chilli powder and salt to taste. Cover the pan/ kadhai and cook it for some time on medium flame. Keep stirring in between. When it is cooked add 1 glass of water for gravy and let it boil for about 1 minute. Then add the fried baras into it. Let it again boil for about 2 to 3 more minutes. Add 1/2 teaspoon garam masala powder into it. Serve hot with rice. Raam Rochak Tarkari is popular in the Baripada region of Odisha.


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