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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
350 g arvi (colocassia or taro) |
oil (for cooking) |
50 g onions, sliced |
50 g ginger, ground to a paste |
50 g garlic, ground to a paste |
2 teaspoons chili powder |
1/2 teaspoon turmeric powder |
salt |
50 g tamarind pulp, soaked in lukewarm water for 15 minutes and squeezed to remove the pulp |
4 -5 tomatoes, chopped |
4 -5 green chilies, deseeded and chopped |
1 sprig curry leaf |
6 g garam masala powder (quick garam masala, your own recipe or store bought) |
Directions:
1. BOIL the arvi in lightly salted water till tender.
2. Peel and slice the bigger ones into two pieces and fry lightly in oil.
3. Heat some oil in a separate pan and saute the onions till golden brown.
4. Add the ginger and garlic paste and saute for another minute or two, till the raw flavour is no longer apparent.
5. Add chilli and turmeric powder and salt and saute for three to four minutes.
6. Add the chopped tomatoes and saute till they are completely soft and mashed.
7. Add the arvi and cook for two to three minutes.
8. Add one cup water.
9. Add the tamarind pulp, green chillies and curry leaves.
10. Cover and simmer for 10 minutes or till the arvi is tender.
11. Sprinkle the garam masala powder over the arbi and serve hot.
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