INGREDIENTS:
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
Hing/Aesfoetida--------------------------pinch
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
DIRECTIONS:
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.
No comments:
Post a Comment