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.