500 g. arbi
1/2 cup curd
2 onions, chopped fine
1 tbsp. gram flour
2 tsp. ginger-garlic paste
1/2 tsp. mustard seeds
1/4 tsp. turmeric powder
1 sprig, curry leaves
Chilli powder to taste
Salt to taste
2 cups water
Ghee
Method
- Boil arbi (colocasia) in a pressure cooker for five minutes. Cool, peel and cut into pieces of desired sizes.
- Make a smooth paste with curd and gram flour. Add two cups of
water, salt,chilli powder and turmeric powder to it.
- Heat ghee in a kadai, add curry leaves and mustard seeds. When
they splutter, add onions and ginger-garlic paste, and fry till
golden brown. Add arbi pieces and fry for five minutes. Add the
curd-gram flour mixture to it and let it simmer till the ghee
floats on top and the gravy is thick. Remove from heat and garnish
with coriander leaves.
Serve hot with chapatis or parathas.
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