Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Arbi, boiled & peeled |
500 grams |
| 2 |
Green chilies, finely chopped |
5-6 |
| 3 |
Amchoor powder (dry mango powder) |
1 tablespoon |
| 4 |
Ajwain seeds (oregano seeds) |
1 teaspoon |
| 5 |
Sindhav salt |
1 teaspoon |
| 6 |
Coriander powder |
1+ 1/2 teaspoons |
| 7 |
Asafetida |
a pinch |
| 8 |
Oil |
2 tablespoons |
| 9 |
Fresh coriander powder, finely chopped |
3 tablespoons |
| Method |
|
Use the whole arbi if it is small, or cut in into 2 pieces if it is large, set aside.
Heat oil in a pan or kadahi over medium-high heat, add ajwain seeds and let it splutter, now add green chilies and asafetida, stir, now add arbi, and all the powdered spices, stir to coat well and fry over medium heat until brown and crispy. Garnish it with chopped coriander and serve.
|
| Servings -3-4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
Arbi is a root vegetable, it has high starch content, if you over cook it, it become mushy.
|
| Served
With... |
|
Paratha or puri |
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
