>> Wednesday, April 29, 2009 – Vegetable Dry Curries
Arbi or arvi in india, it is known by various names seppankizhangu in tamil, arvi in hindi and chama dumpa in telugu. This is called asTaro and is used many parts of world. It is believed that raw form of plant is due to the presence of calcium oxalate. Its also leafy vegetable which is also used for cooking is rich source of vitamins and minerals. Arvi has the tendency of making hands and mouth itchy. But when it is becomes old, itchiness will get reduced. It can be used similar like potato. This roast is yummy tastes delicious with hot steamed rice served with ghee, curd rice and dhal etc. Here is how I do this delicious spicy roast.
Arbi - 15
Tamarind - 2 tbsp
Chilli powder - According to spice level
Salt - as required
Saunf powder - 1 tsp (optional)
Curry leaves - more for frying
Mustard - 1 tsp
Urad dhal - 2 tsp
1. Boil arbi in the water for few minutes so that it has to be 3/4 cooked.
2. If you touch and see the outer part it has to be soft inside it has to be hard.
3. Now drain the water and when cooled remove the skin and cut into bigger pieces.
4. Heat oil in the frying pan and season with mustard and urad dhal.
5. Add curry leaves and then chopped arbi.
6. Now add the tamarind, chilli powder, saunf(optional), salt.
7. Toss or saute well and roast it by mixing occasionally so that it will not break.
8. It will be crispy outside and soft inside. Tastes so good...enjoy with rice.
By boiling and draining the water removes the itchyness.
If you like the coconut oil flavor adding a tsp at the end while roasting gives great flavor.