Wednesday, May 14, 2008




Taro root/Arbi/Chamagadda ------------10-12 medium sized

Onions-------------------------------------1 big one

Red chilli Dry------------------------------4

Green chillies------------------------------5
Tomato-------------------------------------2 big and ripe

Tamarind----------------------------------lemon size

Mustard seeds-----------------------------1/2 tsp

Cumin seeds-------------------------------1 tsp

Methi Powder-----------------------------1/4 tsp


Green chillis------------------------------4-5 slit

Turmeric ----------------------------------1/2 tsp

Ginger garlic paste------------------------2 tsp

Coriander powder ------------------------1 tbp

sugar/jaggery-----------------------------2 tsp

Coriander leaves--------------------------to garnish

Oil------------------------------------------3 tbp


1.Clean and peel the skin of Arbi and cut them into medium size peices .

2.Place them in salted water to avoid changing color.

3.Clean and extract 1-1/2 cups of tamarind juice from tamarind and keep it aside.

4.Place the arbi pieces in a pressure cooker just half filled with water.

5.Turn off for 1 whistle.Dont take off the pressure.Its very important to boil them or else they will be hard enough.Or else you can either boil them for 8-10 minutes in hot boiling water.

6.Test whether its soft enough or not.When u cut it with a knife u should feel soft not like cutting raw potato.

7.Heat oil in pan and add red chilli, mustard seeds,Cumin seeds and onions .

8..Fry till they turn transperent then add little hing, green chillis, tomatoes, ginger garlic paste,red chilli powder.

9.After 7-8 mins add tamarind extract and some pressure-cooked water to it ( add little first and taste to add as much as u like )

10.Add coriander powder and enough salt,sugar.Cover and cook for 8-10minutes.taste it and see whether everythings correct.

11.When it comes to boil add Arbi pieces and see if gravy is enough for the pieces.

12.Boil it for 10-15 mins the pieces will make the gravy thick.

13Eating it after 30 minutes makes it taste better with rice.

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