Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| A | Few | Coriander Leaves (Kothmeer) | chopped for garnishing |
| 2 | Medium | Onions | chopped for seasoning |
| 2 | Teacup | Water | For gravy |
| 1/4 | Teaspoon | Turmeric Powder | For gravy |
| 1 | Tablespoon | Flour, Gram /Chana Ata | For gravy |
| 1/2 | Teacup | Curds | For gravy |
| As Required | Ghee | For seasoning | |
| 1/2 | Teaspoon | Mustard Seed | For seasoning |
| 2 | Tablespoon | Ginger Garlic Paste | For seasoning |
| A | Little | Salt | For taste |
| A | Little | Chilly Powder, Red | For taste |
| 500 | Grammes | Arbi (Alu tubers) | Recipe Base |
| 4 | Medium | Chillies, Green | Slit |
Method
Boil Arbi, (tubers of the Alu or Pathrade leaves). in a pressure cooker for five minutes. Cool, peel and cut into pieces of desired sizes.
Prepare a mixture in two cups of water of salt, chilly powder and turmeric powder and add to it a smooth paste made out of curd and gram flour.
Heat ghee in a vessel and fry curry leaves and mustard seeds. When they splutter, add onions, green chillies and ginger-garlic paste, and fry till golden brown. Add Arbi pieces and fry for a few minutes.
Pour the curd-gram flour mixture on it and let it simmer till the ghee floats on top and the gravy has thickened.
Remove from heat and garnish with coriander leaves.
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