Ingredients:
  • Taro Roots (Arbi)-5
  • Onion-2-Medium
  • Tomatoes-3-Medium
  • Green Chili-1
  • Ginger-2 tsp
  • Cilantro-1/2 tbsp-For Garnishing
  • Yogurt-1/2 Cup
  • Oil-For Deep Frying
  • Oil-1 tbsp
  • Carom Seeds (Ajwain)-1 tsp
  • Asafoetida (Hing)-A Pinch
  • Turmeric Powder-1/2 tsp
  • Red Chili Powder-1/4 tsp
  • Coriander Powder-1 tsp
  • Garam Masala-1 tsp
  • Salt-To Taste
  • Water-2 Cups

Recipe:

Wash arbi properly. Remove the dirt from all sides.



Boil it in the pressure cooker on high flame till 1 whistle comes. Let them cool. Remove the skins.



Cut arbi in pieces. Keep aside.



Peel and wash onion and ginger. Wash tomatoes and green chili.



Transfer onions, tomatoes, ginger and green chili in a blender. Blend them until pureed.



Take oil in a deep frying pan or kadhai. Heat it on medium-high flame.



Add arbi pieces. Deep fry till get brown color.



Remove and drain oil. Keep aside.



Take 1 tbsp of same oil (used for arbi frying) in the same kadhai. Heat it on medium flame.



Add carom seeds and asafoetida. Fry for few seconds.



Now add tomato-ginger-onion-green chili paste. Mix well.



Add turmeric powder, red chili powder, coriander powder and salt. Mix well.



Fry till mixture starts to leave oil. Stir occasionally.



Then, add yogurt and mix well.



Fry for 2 minutes. Stir occasionally.



Now add fried arbi and garam masala. Mix well. Cook for 2 minutes.



Now add 1 and 1/2 cups of water. Mix well.



Cover the pan properly. The lid should be air tight. So the steam could not go outside. Turn the gas to simmer flame. Cook for 10 minutes. Do not need to open the lid for stirring. Turn off the gas after 10 minutes.



Dum Arbi is ready. Garnish with chopped cilantro. This curry goes well with plain paratha. Enjoy!!!