This is a simple Arbi Curry made at home in Northern India. The hero of this curry is green chillies and the lime juice.
|Preparation Time:||20 minutes|
|Arbi Roots||250 gm|
|Ajwain (Carrom) Seeds||1/2 tsp|
|Haldi (Turmeric) Powder||1/2 tsp|
|Dhaniya (Coriander) Powder||1 tsp|
|Red Chilli Powder||1/4 tsp|
|Garam Masala||1/2 tsp|
|Vegetable Oil||1 tsp|
|Fresh Coriander Leaves||To Garnish|
- Peel the taro roots and cut in half centimeter thick roundels.
- Heat oil in a pressure cooker and add ajwain seeds. Wait till they crackle.
- Add turmeric powder, dhaniya powder, red chilli powder and saute for few seconds. If it starts to burn, add a little water.
- Add cut arbi and salt and mix.
- Add about 2 cups of water and chopped green chillies.
- Put the lid on the cooker and once it whistles, lower the heat. Cook for about 7 minutes.
- Open the cooker when steam dies down. Add garam masala and lime juice.
- Garnish it with coriander leaves and serve it hot with roti or parantha.
- Arbi should become soft but not mushy.
- It is very important to add lime juice to it otherwise it won’t taste that great.
- Green chillies are optional but they taste great with arbi.
- When choosing arbi, select all of similar size so that they cook equally.
- Always check ajwain seeds before using them. Sometimes they have dirt and stones mixed up.