Thursday, March 18, 2010



2 tomato                                                     2 Cardamoms
1/4 stick Cinnamon                                  3 Cloves
1 tsp Ginger Paste                                   2 Green Chilly
5 cup Water                                               250 gm Colocasia / Arbi
1 tbsp Gram Flour                                    Salt to taste
Red Chilli Powder 1/2 tsp                       1 tsp Butter
1 tsp Fenugreek seeds                           1 tbsp Oil
½ tsp bishop's weed/ Aajwain                ½ Onion 
1 tsp Kastoori Methi


Finely chop the onion and tomatoes.

Tomato Puree: Switch on the flame, take tomatoes in a pan. Add cardamom, cinnamon, cloves, 1/2 tsp ginger paste, green chilly, 1 cup water. Mix it. Cover the lid and cook it for 10-15 minutes. Cool it and puree it in a mixer.

Arbi: In a pressure cooker add arbi with 3 cup water. Boil for 1 whistle. Keep it on sim flame for 2-3 minutes. Switch off the flame. Let it cool down. Take out the colcasia, peel them and press them lightly with your palms.


On a plate, put gram flour. Add salt and red chilly. Mix it. Coat the colcasias in this mixture and deep fry it.


Boiled Puree: In a pan, put Tomato Puree (above made). Add 1 tsp Butter in it. Put ¼ cup water and boil it for 2-3 times. Add 1 tsp Kastoori Methi. Add ¾ - 1 cup water and give 3-4 boils.

In a pan, add 1 tbsp oil. Put bishop's weed and onion. Cook for 2-3 minutes and then add the remaining ginger paste in it. Cook for 3-4 minutes. Add fried Colcasias in it. Then add Boiled Puree in it and cook for 5 minutes.

Garnish with coriander leaves.

Tip: Those who want to add garlic can do this by using ginger garlic paste instead of ginger paste. 


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