Thursday, 10 November 2011

Besan Wali Arbi

besan wali arbi

Besan wali arbi or besan ki arbi is a dish from Rajasthani cuisine. You can increase the quantity of amchoor to turn it into ‘khatti arbi’. This is a very tasty side with roti or paratha made frequently by me as besan wali arbi is liked much by my family.
Recipe of besan wali arbi
½ kg arbi (arvi/ colocasia/ taro root) – boiled, peeled and cut into rounds
1/2 tsp ajwain (carom seeds)
A pinch of hing (asafoetida)
1 tsp ginger- garlic paste
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
2 tsp besan (gram flour)
1 tbsp curd (yogurt)
3/4 tsp coriander powder
3/4 tsp amchoor (dried mango powder)
1/2 tsp garam masala powder
½ tsp turmeric powder
1 tbsp oil
1. Mix together curd, besan, red chilli, coriander and garam masala powders and amchoor. Keep aside.
2. Take a non-stick pan and heat oil in it. Add ajwain and when they splutter, add hing.
3. Add arbi, salt and turmeric powder and roast on medium heat till golden brown.
4. Add ginger-garlic paste and cook for about 3 minutes.
5. Add curd- besan mixture and cook on medium heat till almost dry. Garnish besan wali arbi with chopped coriander leaves and serve hot with rotis.

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