A wonderful gravy dish to have with rajgira puris on a fasting day. For everyday meals you can substitute water chestnut flour with gram flour. But let me tell you the version given here is tastier!
ARBI KI KADHI
Ingredients
300 grams arbi (colocasia), boiled and peeled
2 tbsps oil + for deep frying
1 cup yogurt
¼ water chestnut flour (singhade ka atta)
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin seeds
2 dried red chillies
2 tbsps chopped fresh coriander leaves
Steamed rice to serve
Method
1. Cut arbi into ½ inch slices and set aside.
2. Heat sufficient oil in a kadai, drop in the arbi slices and deep fry till golden brown and crisp. Drain on an absorbent paper.
3. Take yogurt in a large bowl, add water chestnut flour, salt, turmeric powder, red chilli powder and 1 cup water and whisk well. Set aside.
4. Heat 1 tsp oil in a non-stick pan, add cumin seeds and dried red chillies and mix well.
5. Add the prepared yogurt mixture and mix well. Cook for 4-5 minutes. Add ¾ of the fried arbi and mix well.
6. Add chopped coriander and mix well. Take the pan off the heat.
7. Garnish with remaining fried arbi and serve hot with steamed rice.
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