Friday 17 June 2016


Preparation time: 15-20 minutes
Cooking time : 30 minutes
Serves: 4


300 gms arbi (taro root)
2 tbsp oil + oil for deep frying
1/2 tsp cumin seeds
1 big onion finely chopped
2-3 tomatoes pureed
1" ginger grated
5-6 garlic cloves
1 green chili
1/2 cup hung curd
1 tbsp cream
1/2 tsp turmeric powder
1/4 tsp degi mirch powder
1 tsp dhania powder
1 tsp catch sabzi masala
salt to taste

Method (vidhi):

  1. Boil Arbi in pressure cooker  in 1 cup water for 2-3 whistles. It should be half cooked. Let it be cool then remove the peel.
  2. Cut the Arbi into 1-1.5" pieces.
  3. Heat oil in a pan and deep fry the arbi in hot oil. Prick the Arbi pieces with the help of a fork from all the sides.Keep aside.
  4. Take 2 tbsp oil in another pan and crackle cumin seeds.
  5. Add finely chopped onions,grated ginger and minced garlic to it and cook till the onions become brown in color.
  6. Add tomato puree and chopped green chilies and cook till the masala leaves the sides of the pan.
  7. Add salt and all the spices and two cups of water to the masala. Let the gravy come to a boil then add fried Arbi pieces to the gravy and simmer the gas.
  8. Cook under lid till Arbi becomes soft.
  9. Add curd and cream and cook further till you reach the desired consistency.
  10. Garnish with cream and coriander leaves and serve hot with chapati or parantha.

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