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Dahiwali Arbi Recipe

Arbi,or Taro root is a fibre rich vegetable which can be made in various forms,and every recipe tastes better than the other.Here I have made its dahiwala version which is crispy and quick.Try this today and fall in love with it instantly.This is the deep fried one.You can make without frying also.Obviously,the texture and taste will differ.While this version is crisp and all pieces are separate,the nonfried one is on the creamier side, soft and somewhat sticky.

  • Prep time:
  • 20minutes
  • cook time:
  • 30minutes
  • serves:
  • 4

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Details

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Mains

Recipe Notes

Do not fry arbi too much as it will loss its moisture and become hard and dry. Always add curd in two or three shifts so that the veggies do not become mushy.

Tags

  • #recipeswithcurd
  • #contest152
Ingredients

Ingredients For Dahiwali Arbi Recipe

Methods
  • 1. Wash and wipe arbi.Peel it and cut into bite size pieces.
  • 2. Wash again in a colander and let water drain out.
  • 3. Heat oil in a broad pan and deep fry arbi in it on high flame till light brown.It will take about 15-20 minutes.
  • 4. Meanwhile,chop ginger,garlic and green chilli.Coarsely grate onion.
  • 5. By now,the arbi must be fried.Take it out with a slotted spoon and keep on a kitchen towel to remove excess oil.
  • 6. Empty the pan,keeping just a tbsp of oil in it.
  • 7. In it add methi dana.When it splutters,add heeng,jeera and ajwain.
  • 8. When they crackle,add chopped ginger garlic.Saute on low flame till they release their aroma.
  • 9. Add grated onion and saute till translucent.
  • 10. Add dhaniya powder,red chilli powder,garam masala.
  • 11. Add arbi .Season with salt.
  • 12. Mix well and cook for a minute.Now add half of the curd .
  • 13. Stir fry on high flame.Once it dries up,add rest of the curd and again stir fry till it is absorbed by arbi.
  • 14. The whole process will take about 10 minutes.By now the arbi will have absorbed all flavours well.
  • 15. Garnish with coriander leaves and serve hot with chapati or prantha or as a side dish.
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