Dahi Masala Arbi

Dahi Masala Arbi

Dahi masala arbi is very spicy and delicious. It is very easy to cook, we can also eat in fasting. We can use sendha namak (rock salt) and kaali mirch (black pepper) in fasting.

TYPE---Main course
CUISINE---Indian
SERVINGS---4 PEOPLE
PREPARATION TIME---10 Minutes
COOKING TIME---10 Minutes
TOTAL TIME---20 MINUTES

INGREDIENTS:

• 250 gram---arbi (taro roots)

• 150 gram --dahi (curd)

• 3---green chili (chopped)

• 1 tsp---ajiwain )carom seeds)

• 1 tsp---Lal mirch powder (red chilli powder) 

• 1 tsp ---sookha dhaniya powder (dry coriander powder

• 3 tsp---oil

• according to taste--- salt

• some coriander leaves (chopped).

METHOD:

• Put 4 cup of water and arbi in the pressure cooker.

• Boil till a whistle comes.

• Cool down it , peel and cut into medium sized pieces.

• On the medium flame, heat 3 tsp oil in non-stick pan.

• Put hing, ajiwain and green chili, cook it for a while.

• Put pieces of arbi, keep stirring it occasionally.

• When arbi become light brown color, put salt, lal mirch powder ,dhaniya powder ,haldi powder, mix it properly.

• Put 1/2 cup water in dahi (curd), mix it

• Put curd in  pan, cook it for 5 minutes ,on medium flame

• Keep stirring it time to time.

• Turn off the gas, when the gravy is thick

• Put it into serving bowl.

• Garnish it with crushed kasuri methi and enjoy it with poorie, parantha or rice.

 HOW TO PREPARE DAHI MASALA ARBI FOR UPVAAS

INGREDIENTS:

• 250 gram---arbi (taro roots)

• 150 gram --dahi (curd)

• 3---green chili (chopped)

• 1 tsp---ajiwain )carom seeds)

• 1 tsp---kali mirch powder (black pepper ) 

• 1 tsp ---sookha dhaniya powder (dry coriander powder

• 3 tsp---oil

• according to taste--- sendha namak (rock salt)

• some coriander leaves (chopped).

METHOD FOR UPVAASI ARBI:

• Put 4 cup of water and arbi in the pressure cooker.

• Boil till a whistle comes.

• Cool down it ,peel and cut into medium sized pieces..

• On the medium flame, heat 3 tsp oil  in non-stick pan.

• Put, ajiwain and green chili, cook it for while.

• Put  pieces of arbi, keep stirring it occasionally.

• When arbi become light brown colour, put sendha namak, kali mirch powder ,dhaniya powder ,, mix it properly.

• Put 1/2 cup water in dahi (curd), mix it

• Put curd in  pan, cook it for 5 minutes ,on medium flame

• Keep stirring it time to time.

• Turn off the gas, when the gravy is thick

• Put it into serving bowl.

• Garnish it with fresh coriander leaves and enjoy it with kuttu poorie or rajgira paratha.

TIPS:

• Grease the hands before peeling the arbi

• Put ajiwain (carom seeds) and hing (asafoetida) to digest arbi

• If you eat haldi (turmeric) and hing (asafoetida) during fasting, then you can add haldi and hing to it.