dhaba style dum arbi /arbi gravy /taro root colocasia sabji
Ingredients
To fry Arbi:
- Arbi /taroroot/seppankilangu - 300 gm
- Chilli powder - 11/2 tsp
- Turmeric powder - a pinch
- Saunf powder/fennel powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Coriander powder - 1/4 tsp
- Salt as needed for this mixture
- Oil - 8 tbsp or as needed to fry
For dum gravy:
- Jeera/seeragam - 11/2 tsp
- Onion minced - 3/4 cup
- Tomatoes ground - 3/4 cup
- Ginger garlic paste - 1 tbsp
- Mixture of Kashmiri & - 2 tbsp
Normal chilli powder
- Coriander powder - 1 tbsp
- Saunf powder/fennel powder - 1/2 tbsp
- Turmeric powder - 1 tsp
- Garam masala powder - 1/2 tbsp
- Kasuri methi - 1/2 tbsp
- Salt as per need for the gravy
- Curd - 2-3 tbsp
- Some chopped coriander
Instructions
- Wash arbi and let it cook in open pan or in pressure cooker just right but not overdone.2.Now drain when cool peel skin of arbi give a press for each one of them and keep.3.Now add all the masalas given “to fryarbi” portion with salt and let it sit for 5 minutes.4.Then in a kadai with hot oil fry them golden and take out in a tissue and keep ready.5.Using the same oil filter it and take it another kadai add cumin.6.Then onions to golden.7.Add ginger garlic saute till rawness goes off.8.Add all the spices given in the “fordumgravy” section and stir in till rawness goes off.9.Now add in the tomatoes and cook till oil oozes.10.Add water needed to make gravy let it boil.11.Add curd and kasuri methi and let it boil.13.Add the fried arbi bring the flame to medium and close with lid, let it dum for 10 minutes.14.Open lid garnish with some chopped coriander and its ready to serve.
Notes
- You can have it with chappathi, phulka’s and jeera pulav or rice.
- You can use mustard oil or ghee for making gravy for more flavour.
- I have pressed arbi so that it cooks through the gravy.
- I have used the same fried oil for gravy for the taste and flavour.