Arbi Naveli
Deep fried arbi in an exotic gravy. The spices vie with one another to add more exquisiteness to the dish!
Servings Prep Time
4 15minutes
Cook Time
20minutes
Servings Prep Time
4 15minutes
Cook Time
20minutes
Ingredients
For the paste
Other ingredients
Instructions
  1. Pressure-cook the colocasia in a vessel over water for 2 whistles.
  2. Peel and slice them into ¼” thick round slices.
  3. Mix together the salt, ½ teaspoon chilli powder and besan. Lightly coat the colocasia slices with the mixture.
  4. Heat enough oil in a kadhai and deep-fry the colocasia till golden brown and crisp. Drain on absorbent paper and keep aside.
  5. Heat the oil in a pan and sauté the ground paste till brown.
  6. Add the tomato purée, Punjabi garam masala, dry mango powder, remaining ½ teaspoon chilli powder and salt. Cook till the oil separates from the gravy.
  7. Add in the curds and milk. Simmer the gravy for 2 to 3 minutes.
  8. Add the colocasia and mix well.
  9. Serve hot.