Thursday, January 17, 2013

Achari Arbi

Arbi ,boil,sliced                           250 gm.
Asafogetida (heeng)                     a pinch
Yellow Musturd dal                     1 tsp
Red chilli powder                        1 tsp
Onion seeds/kalongi                    1/2 tsp
coriander powder                        2tsp
Turmaric Powder                        1/4 tsp
Amchur/Dry mango powder        1 tsp
saunf                                           1 tsp
Garam masala                             1/4 tsp
salt                                           1 tsp
Oil                                            2 tbsp+for frying
Coriander leaves                         for garnishing
Heat oil and deep fry arbi till golden brown. Drain on absorbent paper and keep aside.
Heat 2 tbsp oil add yellow musturd dal asafogetida and onion seed and saunf saute for 15-20 sec.
Off the flame and add other dry spices and swich on the gas and saute for few seconds.
Add arbi and sprinkel 2-3 tbsp water and mix well , off the flame.
Garnish with coriander leaves and serve hot with chapati/paratha.


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