Thursday, January 17, 2013

Dahi Ki Arbi

•Colocassia (arbi),boiled ,
peeled and sliced                        250 grams
•Yogurt 1 cup
•Gram flour (besan)                   2 teaspoons
•Coriander powder                   1 teaspoon
•Red chilli powder                    1/2 teaspoon
•Dry mango powder (amchur)   1 teaspoon
•Garam masala powder            1/2 teaspoon
•Salt                                        1 1/2teaspoon
•Ghee                                      4 tablespoons
•Carom seeds (ajwain)            1/2 teaspoon
•Asafoetida                             a pinch
•Ginger paste                          1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoons

Whisk together yogurt, gram flour, 2cup water ,coriander powder, red chilli powder, dry mango powder, garam masala powder and salt.
Heat ghee in a pan and add carom seeds and asafoetida.
Sauté for ten seconds and add colocassia slices and sauté on medium heat till they turn light brown.
Add ginger paste and garlic paste and sauté for two minutes.
Add yogurt mixture and cook on medium heat till most of the moisture dries up and you get a thick gravy.
Garnish with coriander leaves and serve hot.


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