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Sunday, 31 August 2014

Arbi & Peas Curry (Colocasia)

          
          This lesser known root vegetable is not too common in many household. But, if prepared the right way, it simply tastes delicious. Potatoes can be easily replaced by arbi. It contains a good amount of fibre, protein and calcium and is more nutritious than potatoes with low cholesterol. It is usually prepared dry to be had with chapattis.





  • 500 gms Arbi, boiled aldente
  • 1/2 cup frozen peas, thawed
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. kalonji (nigella seeds)
  • 2 tbsp. oil
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • coriander leaves to garnish


          Heat oil in a pan and temper with kalonji. Add the boiled arbi and saute till light brown. Add the peas and fry for a minute.

          Add the ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder, salt and garam masala powder mixed with little water.

          Saute till well combined for a couple of minutes. Serve, garnished with coriander leaves as a side dish with chapattis.










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