Bari are sun-dried until all the moisture in the baris is gone and stored in an air tight container for up to a year. I made half the given recipe, sun-dried half of them and oven dried the other half. I do get plenty of sunshine but I do not have a balcony or a patio to dry it in the sun. I put mine in my window and dried it for 4 days. The other half that I oven dried, I left them in a 200 degree F oven for couple of hours. I turned them around after 1 hour. Two hours in the oven was not sufficient to dry the bari. So put it in my window to completely dry them. If using the oven, I would suggest baking it a little longer, perhaps 3 hours should do the job.
I found these baris very spicy. The flavor of cloves was overwhelming. As I was preparing it, I knew it was going to be very spicy and was tempted to cut back on the spices but still went ahead with the recipe. I double checked the measures to make sure I was adding the right quantity, as I made half the recipe. It was not the chili spice but the garam masala spice. Since I oven dried one batch of baris, I made tomato curry the following day. For 3 tomatoes, I used 10 bari, added 3-4 green chilies. It yielded about 3 cups of curry and despite adding very few spices, tomato curry was spicy hot! Just be cautious when using these baris. Just 5-6 baris would have sufficed to spice up the curry, for the quantity I made. I should have know better as Mamta did mention it on her blog.
I am not reposting the recipe here right now as I do not have time to do so. I shall update it later. Until then, please head over to Mamata’s blog.