Dahi wali arbi

• Produce

  • 1 Onion, medium size
  • 3 Tomatoes, medium size

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 1/4 tsp Garam masala, powder
  • 1/2 tsp Red chili powder
  • 1 Rock salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/2 cup Yogurt

• Liquids

  • 2 cups Water

• Other

  • ½ to ⅔ teaspoon carom seeds ((ajwain
  • 200 or 250 grams colocasia ((arbi or taro roots

Found on vegrecipesofindia.com

Description

Directions

• first wash the arbi to remove all the mud from them.
• now oil your palms before you peel and slice the arbi.
• they can be itchy when slicing, so to avoid that oil your palms.
• peel the arbi and cut each arbi vertically into two or four pieces.
• soak them in salted water for 30 minutes.
• in a pan or pressure cooker heat oil.
• first fry the ajwain seeds.
• then add the onions and fry till transparent.
• now add the ginger garlic paste and saute till the raw smell of the paste goes away.
• add the chopped tomatoes and stir.
• also add all the dry spice powders.
• saute the till oil starts to leaves the masala.
• drain the arbi and add them to the masala.
• saute for 1-2 minutes.
• now add the yogurt and stir.
• add water and salt.
• mix well.
• cover the pan or the pressure cooker and cook the arbi till done.
• for cooking in pressure cooker, cook for approx 4-6 whistles or till the arbi becomes soft and well cooked.
• garnish the arbi with coriander leaves.
• serve dahi wali arbi hot with some rotis or phulkas.