Monday, 5 August 2013

Arbi masala

I did a bit of experiment in the kitchen and since it turned out good , thought I would share with you all. 

This is what you need : 
 Arbi / Colocassia  (medium size) : 250 gm
Green tomato : 2 medium - sliced thinly
Ajwain( carom seed) : 1/3 of tea spoon
Onion : 1 medium - sliced thinly
Amchur powder / chat masala - 1 tea spoon 
Red chilli whole (deseeded ) : 2-3 small
Garlic 2-3 cloves - finely slice
Oil: 1 tbs ( mustard or any cooking oil)
Salt 
Turmeric powder 


Now boil the arbi in pressure cooker for one whistle, remove from heat, drain and leave aside to cool.

Finely slice onion, tomatoes , garlic . Make a incision in chilli and  remove seeds ( it gives a nice someky flavour without the heat) 
Once arbi is cooled enough to handle, peel the skin ( be careful at this stage some variety really itches, in that case rub oil and lemon juice on hands before handling arbi)
Slice up boiled arbi in 4/6 pieces length wise.

Now heat oil in wok, once it smokes turn down the heat to low  for a minute, add ajwain seeds, garlic , red chilli and fry for 30 seconds. 
Turn the heat to medium
Add onion and fry for 2-3 minutes till it turns brown.

Add sliced tomatoes, turmeric powder , fry for minute , cover and cook on low heat for 3-4 minutes.

Add arbi and mix well so masala covers completely .

Cover and cook for 3-4 minutes on low heat till arbi is almost done

Add chat masala / amchur powder and salt and cook for 2-3 minutes till arbi is done.

Serve hot with roti / paratha 




 


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