Arbi Curry in Yogurt is an unconventional curry and you will never find it in any restaurants. But I can assure you, it comes out yummy. First arbi is fried and then cooked in yogurt gravy.
|Preparation Time:||40 minutes|
|Arbi (taro roots)||1 lb|
|Chopped red onion||1 small|
|Freshly blended tomatoes||1/4 cup|
|Dahi (yogurt or curd)||1/4 cup|
|Fresh coriander leaves||To garnish|
|Grated garlic (optional)||1/2 tsp|
|Jeera (cumin) powder||1/2 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Garam Masala||1/2 tsp|
- Peel and wash arbi. Cut it into 1/2 cm thick pieces.
- Heat one tbsp oil in a large non-sticking pan. Stir fry arbi till they are slightly golden brown. Keep aside.
- Finely chop onion, ginger and garlic.
- Heat the remaining oil. Add onion, ginger and garlic. Keep stirring till onion becomes translucent.
- Add jeera powder, haldi powder, chili powder, dhaniya powder and stir till fragrant.
- Quickly add freshly blended tomatoes and fry till oil starts showing.
- Reduce heat. Mix dahi in 1/4 cup of water and add to the tomato mixture. Mix it well. Add 2 more cups of water. Keep stirring.
- Once it starts boiling, add stir-fried arbi to the curry. Cover the pan and let it cook till arbi become soft (about 20 minutes). Stir occasionally.
- Turn off the heat. Add garam masala and garnish with coriander leaves. Arbi Curry in Yogurt is ready.
- Serve it hot with Plain Parantha and Khatta Meetha Karela (Sweet & Sour Bittergourd).
- After cooling off the gravy becomes slightly thicker.