Mangalorean Recipes

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Home Other Regions Maharashtrian Arbi Dil Pasand

Arbi Dil Pasand

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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


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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