MASALA ARBI /FLAVOURSOME COLOCASIA CURRY/मसाला अरबी
Arbi or Colocasia is a vegetable from the root family. This tuber is widely grown In Asian and African countries and enjoyed worldwide. Tasty curries are prepared with arbi by steaming and frying methods. These arbi curries go well with both roti and rice.
My family is very fond of arbi dishes. I love to cook both dry and curried versions with arbi. This root is nutty and fleshy but bland in taste. So, a masala of onion and tomato takes its taste to the next level.
The procedure of cooking masala arbi is effortless. Firstly, the arbi slices are fried and then a masala of onion, ginger-chilly-garlic, tomato, and a few whole spices is cooked to perfection. Finally, the fried arbi is mixed with this masala and cooked for a few minutes or until all the flavours are combined
● INGREDIENTS REQUIRED
• Arbi/Taro/Colocasia/अरबी – 400 gms
• Large onion/बड़ा प्याज- 1 no
• Large tomato/बड़ा टमाटर – 1 no
• Ginger /अदरक – 1-inch piece
• Garlic/लहसुन – 2-3 cloves
• Green chillies /हरी मिर्च- 1 no
• Oil/तेल – 4 tbsp
• Water/पानी – 2 cups
• Lemon juice/नींबू का रस – 2 tsp
● SPICES WHOLE AND POWDERED
• Cinnamon stick/daalchini/दालचीनी – 1-inch
• Cloves/lavang /लौंग- 3-4
• Black pepper /काली मिर्च- 3-4
• Badi elayachi/बड़ी इलायची – 1 no
• Green cardamom/छोटी इलायची – 2 nos
• Jeera/Cumin/जीरा – 1 tsp
• Saunf/Fennel seeds /सौंफ – 1 tsp
• Salt/नमक – To taste
• Turmeric powder/Haldi/हल्दी – 1 tsp
• Coriander/Dhania powder/धनिया पाउडर -2 tsp
• Red chilly powder/ लाल मिर्च- 1 tsp
• Garam masala powder/गर्म मसाला – 1 tsp
• Ajwain/Carom seeds/अजवायन – 1/2 tsp
• Hing/asafoetida/हींग – 1/4 tsp
• Kasuri methi/कसूरी मेथी- 1 tbsp
● PREPARATIONS TO BE DONE
1 – Peel Arbi and rinse well. Pat dry with kitchen paper and cut each lengthwise into 2 or 4/अरबी छील कर धो लें अब सुखाकर लंबाई में दो या चार टुकड़ों में काट लें
2 – Add onion, ginger-chilly-garlic, and whole spices like cloves, both elaichi, cinnamon stick, and black pepper to a blender and make a paste/मिक्सी में प्याज, अदरक लहसुन, हरी मिर्च, और इलायची, दालचीनी, काली मिर्च का एक पेस्ट बना लें
3 – Blend tomato into purée/टमाटर को पीसकर प्योरी बना ले
● HOW TO MAKE MASALA ARBI
1 – Take a kadahi and add oil. Fry arbi until golden brown. When done, take out arbi slices from the oil/तेल गर्म करें और अरबी को सुनहरा होने तक तलें/अब तेल से बाहर निकाल लें
2 – In the remaining oil, add cumin, and carom seeds. Fry them until they splutter /बचे तेल में जीरा, सौंफ और अजवायन भूनें
3 – Next, add ground masala and fry until golden/अब पीसे मसाले की पेस्ट डालकर अच्छी तरह से भूनें
4 – Add all the powdered spices and a little water. Roast /bhunow masala for a while/अब सारे पाउडर मसाले मिलाकर भूनें
5 – Add tomato purée and combine well. Bhunow onion-tomato masala until it leaves oil/अब टमाटर की प्योरी डाल कर तब तक भूनें जब तक तेल ऊपर आ जाए
6 – Add salt and mix./अब नमक मिलाकर हिलाएं
7 – Now add fried arbi. Combine well and roast for a minute with the masala/अब तली हुई अरबी डाल कर अच्छी तरह मिलाएं
8 – When the arbi and masala are combined well, add 2 cups of water/अब दो गिलास पानी डाल दें और तरी में उबाल आने दें
9 – Give a boil at high flame and after that reduce the flame to the lowest. Add kasuri methi for flavours. Cover the pan with a lid/जब तरी आधी रह जाए तो कसूरी मेथी मिला दें । कसूरी मेथी सब्जी का स्वाद और खुशबू बढ़ा देती है
10 – Check the sabzi after 5 minutes and ensure that the arbi is soft and the sabzi is prepared to perfection/जब अरबी गल जाए तो गैस बंद कर दें
11 – Finally, add lemon juice and switch off the flame. /अंत में नींबू का रस डालकर अच्छी तरह मिलाएं
12 – Combine well and serve the tasty sabzi of Masala Arbi with roti, paratha, or jeera rice/स्वादिष्ट मसाला अरबी तैयार है इसे रोटी और चावल के साथ परोसें /मसाला अरबी के साथ बूंदी का रायता बहुत ही अच्छा लगता है
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