Ingredients:
1/2 kg. arbi (peeled, washed and dried with a cloth) oil to deep fry For masala:
1/2 tsp. chilli powder
1/4 tsp. haldi powder
Salt to taste
1/2 tsp. amchur
1/2 tsp. dhania powder
1/2 tsp. jeera powder
1/2 tsp. ajwain
For the gravy:
2 onions (grated)
3 tomatoes (pureed)
1 tbsp. oil
Salt to taste
1/4 tsp. chilli powder
1/4 tsp. haldi powder
2 green chillies (sliced)
1/2 tsp. dhania powder
1/4 tsp. garam masala
For garnishing:
Coriander and mint leaves
Ginger julienne
Method
1/2 kg. arbi (peeled, washed and dried with a cloth) oil to deep fry For masala:
1/2 tsp. chilli powder
1/4 tsp. haldi powder
Salt to taste
1/2 tsp. amchur
1/2 tsp. dhania powder
1/2 tsp. jeera powder
1/2 tsp. ajwain
For the gravy:
2 onions (grated)
3 tomatoes (pureed)
1 tbsp. oil
Salt to taste
1/4 tsp. chilli powder
1/4 tsp. haldi powder
2 green chillies (sliced)
1/2 tsp. dhania powder
1/4 tsp. garam masala
For garnishing:
Coriander and mint leaves
Ginger julienne
Method
- Heat oil and deep fry arbi till light golden.
- Set aside to cool.
- Mix together ingredients for the masala, slit the arbi and stuff the masala inside each piece nicely.
- Keep aside.
- Heat oil for the gravy and fry the onions till they are golden.
- Add 1 tbsp. water, chilli powder, haldi, tomatoes, salt, coriander powder and fry till the oil separates.
- Add the arbi and ½ cup of water and the green chillies.
- Cook covered on a low flame for 5 mins.
- Sprinkle garam masala and ladle onto serving dish.
- Garnish with mint, coriander leaves and ginger julienne.
