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Ingredients
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| 1 |
Arbi, boiled & peeled |
250 grams |
| 2 |
Besan (gram flour) |
2 tablespoons |
| 3 |
Ajwain |
1/2 teaspoon |
| 4 |
Onion, finely chopped |
1 |
| 5 |
Lemon juice |
1/2 tablespoon |
| 6 |
Green chilies, chopped |
2 |
| 7 |
Red chili powder |
1/2 teaspoon |
| 8 |
Garam masala |
1/2 teaspoon |
| 9 |
Salt |
1/2 teaspoon |
| 10 |
Fresh coriander leaves, finely chopped |
1 tablespoon |
| 11 |
Oil |
3 tablespoons |
| For gravy- |
| 12 |
Tomatoes, finely chopped |
4 |
| 13 |
Ginger-garlic paste |
2 teaspoons |
| 14 |
Green chilies |
2 |
| 15 |
Red chili powder |
1 teaspoon |
| 16 |
Cloves |
2 |
| 17 |
Black cardamom, slightly crushed |
2 |
| 18 |
Salt |
to taste |
| 19 |
Butter |
2 tablespoons |
| 20 |
Kasoori methi |
2 teaspoons |
| Method |
Combine tomatoes, garlic-ginger paste, green chilies, red chili powder, cloves, black cardamom and salt, put over high heat, bring to a boil, cover and cook over low heat until it becomes thick, turn off the heat, fish out the cardamom and blend it in a food processor until smooth, add kasoori methi and butter, stir and set aside.
Peel and flatten each piece of arbi, sprinkle some red chili powder and salt on each piece, sprinkle dry besan. Turn the pieces and sprinkle salt, red chili powder and besan on the other side too.
Heat oil in a pan or kadahi, add arbi pieces and fry until golden-brown all over, drain and set aside. Now into the same pan, add ajwain seeds and let it splutter, now add onions and green chilies and sauté until light brown. Now add all the powdered spices and tomato mixture and cook until oil comes out on the surface, add 1 cup of water, bring to a boil, then add fried arbi, stir well to coat all over, and cook for 2-3 minutes. Garnish it with chopped coriander and lemon juice and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Get tired of same old arbi?????? Try this, arbi in the tangy and spicy concoction of tomatoes makes it delectable.
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