Colocassia (arbi), boiled , peeled and sliced - 250 grams
Yogurt - 1 cup
Gram flour (besan) - 2 teaspoons
Coriander powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Dry mango powder (amchur) - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Salt - to taste
Ghee - 3 tablespoons
Carom seeds (ajwain) - 1/2 teaspoon
Asafoetida - a pinch
Ginger paste - 1 teaspoon
Garlic paste - 2 teaspoons
Fresh coriander leaves, chopped - 2 tablespoons
METHOD:
Whisk together yogurt, gram flour, coriander powder, red chilli powder, dry mango powder, garam masala powder and salt.Heat ghee in a pan and add carom seeds and asafoetida. Sauté for ten seconds and add colocassia slices and sauté on medium heat till they turn light brown. Add ginger paste and garlic paste and sauté for two minutes. Add yogurt mixture and cook on medium heat till most of the moisture dries up and you get a thick gravy. Garnish with coriander leaves and serve hot.
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