Arbi Curry

ARBI CURRY

I just don't understand why so many people hate this vegetable.  They call this vegetable as itchy potato as well. I love this vegetable a lot and have tried many versions with this. My most favorite is this recipe. This goes well with rice / roti.

Ingredients:

arbi - 1/2 kg

onion - 2 (chopped)

tomato - 2(chopped)

tamarind - size of a lemon sized balls (I used tamarind cubes - 3 no.s)

salt to taste

coconut paste - 4 - 5 tsp

turmeric powder - 1/4 tsp

sambar powder - 2 tsp

ginger garlic paste - 1 tsp

corriander leaves - 3 tsp (chopped)

curry leaves - 5 - 6

oil - 2 - 4 tsp

mustard seeds - 1/2 tsp

urad dal - 1/2 tsp

Method:

Preparing arbi:

- pressure cook arbi for 3 whistles

- peel off the skin and cut them as required, I cut them into long thin slices

- add a pinch of salt and red chilli powder and marinate them for 2 mins

- fry them till they are crisp and firm in 2 - 3 tsp of oil, leave it aside

- in a pan add oil

- add mustard seeds and urad dal when the oil is hot

- add curry leaves and onions

- fry till they are golden brown

- add tomatoes and salt

- fry till are mushy

- now add ginger garlic paste and fry well

- when the smell is gone add turmeric powder and sambar powder

- mix well and fry for 2 mins

- add water and allow that to cook till  the raw smell is gone

- add coconut paste and corriander leaves

- allow that to cook for 2 mins

- add the fried arbi pieces and cover and cook

- cook for 5 mins in low fire and serve.

Tamarind Cubes

TAMARIND CUBES

Easy to use for working women. Easy to prepare and store in the fridge.

Ingredients:

Tamarind - 1/4 kg

salt  around 1 tsp

water as required

Method:

- pressure cook tamarind with salt and water for two whistles

- grind that to a fine paste / extract juice

 - make a thick / thin as per requirement

- allow that to stand for a while

- pour them into ice cube trays and freeze

- remove and store them in zip lock bags / containers and keep them inside freezer

- use them as one / two cubes as required.

Peerkangai Thol Chutney (Ridge Gourd Skin Chutney)

Peerkangai Thol Chutney

Ingredients:

Ridge Gourd skin (peerkangai) - 1 cup

tomato - 1 

onion - 1

garlic - 4 - 5

salt to  taste 

green chillies - 3

oil - 2 tsp

mustard seeds - 1 tsp

red chillies - 2 

cumin seeds - 1/4 tsp

curry leaves - 3 - 4 leaves

Method:

- add 1 tsp  oil in a pan

- add the skin, chopped tomato, 2 garlic pods, chopped onion and green chillies

- fry  for 2 mins, add salt

- add a cup of water and cook until they are soft

- now grind it a coarse paste

- in a pan add oil

- add jeera, garlic and mustard seeds when oil is hot

- add red chillies and curry leaves and now add the ground paste

- fry for  2 mins and serve.

Source:
My Neighbor Madhuri