I’ve never been a arbi fan myself but my wife recently prepared a dish with it. It made me, well, fall in love with that dish if not arbi itself. Tempered with the minimal of ingredients and cooked in curd, it made for a mildly spicy lipsmacking delicacy.
The best thing, she whipped it under 30 minutes. Keeping this to myself would be a crime. So here’s sharing the recipe that would make for a light dinner or an easy comfort lunch. Don’t take my word for it, try it and let me know how it works for you.
Ingredients:
- Arbi – 8 to 10 medium sized pieces
- Carom seeds (ajwain) – 1/2 tbsp
- Asafoetedia (Hing) – a pinch
- Turmeric powder – a pinch
- Curd – 100 gms
- Salt – to taste
- Coriander leaves – a handful
Instructions:
- Take 8-10 medium-sized arbi, boil them in a pressure cooker (1 whistle should be fine, if arbi is too stiff, allow 2 whistles)
- Once pressure is released from the cooker, cook the arbi, slice it round in medium size.
- Heat oil in a pan, add half a spoon carom seeds ( ajwain), a pinch of hing, sliced green chillies (according to taste), cook for around 10-20 mins, add little haldi, add sliced arbi, saute.
- Let arbi cook for 5-7 mins on medium flame. In the meantime, whip around 100 gms of curd.
- Add curd to pan. Stir continuously and keep flame low making sure there is no curdling.
- Bring it to boil. You can add water at this stage to adjust the consistency.
- Once the it starts boiling, add salt and coriander leaves. Cook for another minute on low flame.
- Turn off the gas and your arbi is done.
Serve it hot with paratha or fulkas. Do try this and I am sure you’ll love it. For more recipes and food stories, follow Bhukkad Balak.
Bhukkad Balak 