Manthani is a small town village karimnagar and the vegetarians there have a mix of karnataka and maharashtra traditions. Its on the banks of the godavari river and has been a great, hsitorical place to hear stories about. More about Manthani here
My Ammakayya’s(amma’s elder sister) is married into a household belonging to Manthani and lo, we get to eat wonderful dishes some learnt from the elders of her household and some her own creations. A fabulous cook who makes rasam without rasam powder and we wouldn’t simply know unless she tells us and who is always short of some seasoning in her cooking but never fails to impress to serve a hearty , delicious meal filled with love and affection.
An inspirational cook , A mother figure who would make sure one would eat at least a snack when we visit her( No one one can leave the house without eating ), A tribute to her this mother’s day from me and K by making her very special dish.We decided we should do this apart from doing it to our mother’s day special for our mothers.
Barada is very similar to Patoli , but the dals used are a little different.
3 medium sized Potatoes, peeled and diced
1 medium sized onions finely chopped
2 green chillies
1/2 teaspoon chili powder
A pinch of turmeric
Oil, Salt to taste.
For the Masala:
1/2 cup of chana dal
1 teaspoon of moong dal
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
For the Popu:
1 teaspoon Urad dal
1 teaspoon mustard seeds
2 dry red chillies
A pinch of asafoetida
A few curry leaves(optional)
Coriander sprigs for garnish.
Do the Popu/tadka seasoning in the order of Urad dal, mustard seeds, red chilies, asafoetida and then add the turmeric to the oil and then add the Onions. when turmeric is added to the oil and then the veggies are added, it gives a nice colour to the vegetables. Once the onions turn pink, add the cubed pototoes, some salt as required and keep covered and cook for 10 minutes.
As the pototoes are cooking, in a pan, dry roast the chana dal, moong dal, coriander seeds, cumin seeds and let them cool. Once cool, grind them into a coarse powder and add to the cooked potatoes. You might need to just sprinkle water over the curry so that the powders mix well with the potatoes . Mix well for a minute or two and then remove from heat, garnish with coriander leaves. Serve with rice and ghee.