Cuisine : Indian Main Course
Serves : 2pax
Ingredients:
- Arbi 500 GMs
- Dahi 250 GMs
- Salt to taste
- Haldi to Taste
- Red Chilli Powder to taste
- Garam Masala to taste
- Dhaniya Powder to taste
- Ajwain 1tsp
- Onion 2-3 medium
- Ginger-Garlic Paste 2 tsp
- Vegetable Oil for cooking
Method:
- Wash and Boil the Arbi till cooked
- Cut the onion into jullians(Long Cutting) and start to sauté in a pan
- As the onion about to turn onto golden colour add Ginger and Garlic Paste
- Then add all the spices and let it cook
- In a bowl take the Curd and whisk it properly with water
- Add the Curd into the onion gravy and switch off the gas and take the gravy in a bowl.
- Take another pan and put oil
- Add Ajwain into it and then add the boiled Arbi cutting into 1/2, sauté it well it get golden brown colour
- After the Arbi gets the colour add the gravy into it and cook for 10min in low flame
- Add Kasturi Methi for flavour, check salt and serve hot
Chef Tips:
- Boil the Arbi in cooker upto 3 whistles. Don’t over cook the Arbi
- After adding the Curd the gas have to be off so that the Curd don’t lose the consistency
- The cooking to be done with soft hands so that the Arbi don’t break