INGREDIENTS
Taro root / arbi - 250 gms
Onion - 1
Garlic cloves - 3
Ginger - 1 inch stick
Chickpea flour / besan - 2 tbsp
Red chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Tomato paste - 1/2 cup
Amchur / roasted mango powder - 1/4 tsp
Garam masala - 1/4 tsp
Curd - 1 tbsp
Milk - 1/2 cup
Poppy seeds - 1 tbsp
Cashew nuts - 1 tbsp
Salt - to taste
Oil - 1/2 cup
METHOD
Pressure cook arbi / taro root.
After two whistle switch off the gas.
Peel and chop it.
Marinate with chickpea flour, salt and red chilly powder.
Heat oil in a pan and fry the marinated arbi / taro root.
Blend the onion,garlic clove and ginger to make a fine paste.
Heat oil in a pan and add the onion paste and saute for 5 - 6 mins.
Add tomato paste and all dry ingredients and mix well.
When oil starts separating add curd and saute for 3 - 4 mins on medium flame.
Blend the poppy seeds and cashew nuts to make a fine paste.
Add 1/2 cup of milk and poppy seeds paste.
Add arbi / taro root pieces and salt and mix well.
After 5 - 6 mins switch off the gas.
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