Ingredients :

Arbi (Colocasia roots) : 250 Gms.

Red Onions : 2 Nos.

Raw Cashews : 50 Gms.

White Poppy Seeds (Khaskhas) : 1 Tbsp.

Cinnamon : 1″ stick

Cloves :  3 Nos.

Green Cardamom : 1 Nos.

Bay Leaf : 1/2 Nos.

Black Cardamom : 1/4 Nos.

Star Anise : 1/4 Nos.

Ginger Garlic Paste : 1 Tbsp.

Ghee : 1 Tbsp.

Haldi Powder : 1/4 Tsp.

Red chilli Powder : 2 Tsp.

Garam Masala Powder : 1 Tsp.

Curd : 1 Cup

Oil for deep frying

Salt : to taste

Method :

Soak the poppy seeds in hot water for 1 hour. Then boil them along with onions and cashews. Make a smooth paste.

Boil the arbi in salted water till 9/10th done and then peel it. Cut it into 1/2″ roundels and deep fry to a golden brown color.

In a pan, add ghee. Add the whole Garam masala to it and saute till it releases their smoky aroma. Now add the onion paste and saute till it is light brown in color and oil starts leaving the sides. Add the ginger garlic paste and saute. Now whisk the curd well and start adding it to the fried onion paste 1 Tbsp. at a time and keep sauteing it till all the curd is used and fat starts leaving the sides. Now add the powdered masalas and saute. Use a little water here to make sure the masalas don’t burn. Add the fried arbi and salt to taste. Add about 1 cup of water and cover and cook the arbi for 5 minutes.

Serve hot with roti or white rice.

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