Monday, June 6, 2011



1/4 kg. Arbi (taro root)
pinch hing
1/2 tsp ajwain
salt to taste
1/2 tsp red chilli pd.
1/2 tsp garam masala
1/4 tsp haldi
1/4 tsp amchoor pd.
1/4 tsp saboot dhaniya(whole dried coriander seeds)
1/2 tsp jeera
half bunch coriander leaves
few mint sprigs (optional)
lemon juice
1/2 inch ginger (peeled)
oil for frying
coriander leaves for garnish

1.Wash the arbi.
2.Pressure cook the arbi for 1 whistle.
3.Remove from pressure cooker and let the arbi cool.Peel the arbi once it is cooled.
4.Coarse grind coriander leaves,ginger,mint leaves. Keep it aside.
5.Cut the arbi into bite size peices.
6.Marinate the arbi with the ground coriander mix. Add lemon juice,amchoor,red chilly powder, garam masala,pinch of haldi,ajwain,coarsely pounded coriander seeds and salt.
7.Keep aside the marinated mixture for 2 hours.
8.Heat oil in a pan and fry the arbi.
9.Garnish with coriander and serve hot.