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Ingredients
500 gms boiled and chopped colocassia (arbi)
1/2 cup curds (dahi)
1 1/2 tbsp besan (bengal gram flour)
1 tbsp ghee
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
a few curry leaves (kadi patta)
chilli powder to taste
salt to taste



Method

Combine the curds and besan and mix well to make a smooth paste.
Add 2 cups of water, salt, chilli powder and turmeric powder and mix well. Keep aside.
Heat ghee in a kadai, add curry leaves and mustard seeds.
When the seeds crackle, add the onions and ginger-garlic paste and saute till the onions turn translucent.
Add the arbi pieces and saute for five minutes, till they turn golden brown in colour.
Add the curd-gram flour mixture, mix well and simmer till the ghee floats on top and the gravy is thick.
Remove from flame and garnish with coriander leaves.
Serve hot with chapatis, or rice.




Who dnt know what's Arbi(taro)

then here is the pic of it

 

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