Credits:indianfoodforever
Ingredients:
Colocassia (arbi) 250 gms.
Oil 3 tbsps.
Onion (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic Paste 1 tbsp.
Turmeric Powder 1/2 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3 medium
Salt to taste
Tamarind Pulp 2 tbsps
Method:
· Peel and slice onions. Chop tomatoes,
de-seed and chop green chillies.
· Soak tamarind in lukewarm water for 15
minutes and squeeze out the pulp.
· Boil Arbi in salted water till tender,
peel, slice the bigger ones into two pieces if desired.
· Heat oil in a pan and sauté onions till
golden brown. Add curry leaves, chopped chillies, ginger garlic paste and sauté
for a few minutes.
· Add turmeric, red chilli powder and
sauté for 3-4 minutes on a low heat.
· Add chopped tomatoes and cook till the
tomatoes are completely mashed.
· Add the arbi and cook for 2 minutes pour
one cup of water and salt, cook for2-3 minutes.
· Add tamarind pulp. Cover and simmer for
15 minutes.
· Serve hot with Hyderabadi paratha.
Credits: indianfoodforever
