Ingredients
- Colocassia (arbi)- 1/2 kilogram
- Yogurt, thick sour -1 1/2 cups
- Water chestnut flour (shingare ka atta-1/2 cup
- Oil-2 tablespoons
- Cumin seeds- 1/2 teaspoon
- Rock salt (sendha namak)-to taste
- Whole dry red chilies- 2-3
- Red chili powder- 2 teaspoons
- Turmeric powder- 1/2 teaspoon
- Dry Coriander-1 tsp
- Fresh coriander leaves
Method
First Wash Colocassia (Arbi) well and boil. Cool slightly, peel and cut into half-inch thick slices. Take oil in a kadai (pan) and deep fry till golden brown. Drain and set aside. Take yogurt in a bowl. Add water chestnut flour and whisk well till properly blended. Add rock salt, red chilli powder and turmeric powder and mix again. Add equal amount of water to thin the paste. In another pan, heat two tablespoons of oil. Add cumin seeds and whole red chilies. When cumin seeds begin to change color add the yogurt mixture. Cook for five minutes moving all the time. Add the fried arbi pieces, coriander and mix. Continue cooking for five more minutes. Switch off the gas and decorate with coriander leaves. Serve with phapati, paratha, and poori.
