Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1/2 | Kilogram | Arbi (Alu tubers) (Colocassia) | Clean and Wash |
| 100 | Grams | Tomato Puree | To mix |
| 1 | Tablespoon | Ginger Paste | To mix |
| 3 | Medium | Chillies Green | To mix, chopped fine |
| 1 | Teaspoon | Ajwain, (Vovom)(Thymol,Carom) | To mix |
| 1 | Teaspoon | Garam-Masala | To mix |
| 1/2 | Teaspoon | Turmeric Powder | To mix |
| 1 | Teaspoon | Chilly Powder, Red | To mix |
| 1 | Teaspoon | Coriander Powder | To mix |
| 2 | Tablespoon | Cooking Oil | To mix |
| 1-1/2 | Teacup | Water | For cooking |
| As Required | Salt | Add to water | |
| As Required | Coriander Leaves (Kothmeer) | Chopped fine, for garnish |
Method
1.Peel, wash & slice the arbi. Now deep fry it until golden brown, drain and keep it aside.
2. Mix the tomato puree, ginger paste, green chilies, ajwain, garam masala powder, and all the other masala powders, oil and microwave on high for 3 minutes.
3.Add water, salt and arbi (colocasia) and microwave for 8 minutes.
4.Stir and cook for 3 minutes on high until gravy becomes thick and then garnish with chopped coriander and serve hot.
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