Tuesday, 17 July 2012

Arbi Naveli

Arbi Naveli

Deep fried arbi in an exotic gravy. The spices vie with one another to add more exquisiteness to the dish!

Preparation Time: 15 minutes
Cooking Time: 20 minutes


250 gms colocassia (arbi)
1 1/2 tbsp besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 cup fresh tomato puree
1/2 tsp dried mango powder (amchur)
2 tbsp whisked curds (dahi)
1/2 cup milk
2 tbsp oil
salt to taste

For the paste:
1 tbsp poppy seeds (khus-khus)
1 tbsp melon seeds (charmagaz)
2 medium sized onions
3 to 4 flakes of garlic (lehsun)
25 mm. (1") piece of ginger (adrak)

Other ingredients:
oil for deep-frying

Preparation Method:

For the paste:

Soak the poppy seeds and melon seeds in ½ cup of warm water for 15 minutes. Keep aside.
Grind together the onion, garlic, ginger and soaked seeds to a very fine paste.

How to proceed:

Pressure-cook the colocasia in a vessel over water for 2 whistles.
Peel and slice them into ¼" thick round slices.
Mix together the salt, ½ teaspoon chilli powder and besan. Lightly coat the colocasia slices with the mixture.
Heat enough oil in a kadhai and deep-fry the colocasia till golden brown and crisp. Drain on absorbent paper and keep aside.
Heat the oil in a pan and sauté the ground paste till brown.
Add the tomato purée, Punjabi garam masala, dry mango powder, remaining ½ teaspoon chilli powder and salt. Cook till the oil separates from the gravy.
Add in the curds and milk. Simmer the gravy for 2 to 3 minutes.
Add the colocasia and mix well.

Serve hot.

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