Masala Arabi
Equipment
- Heavy-based Pan
Ingredients
- 500 g Colocasia (Taro root) (1 root), peeled and sliced into chunks
- 2 tablespoons Ghee
- 1 Ginger 5-cm / 2-inch piece fresh, peeled, and chopped
- 2-3 Green chillies de-seeded and chopped
- Asafoetida pinch of
- 1/4 teaspoon Ajwain seeds
- 1/2 teaspoon Salt
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Coriander ground
- 2 tablespoons Natural (plain) yoghurt whisked
- 2 tablespoons Coriander (Cilantro) leaves chopped
Instructions
- Cook the colocasia in a large, heavy-based pan of boiling water for 8-10 minutes. Drain, allow to cool slightly, then peel off the skin and slice into chunks
- Heat the ghee in a large, heavy-based pan over medium heat, add the ginger, and stir-fry for about 2-3 minutes. Add the chillies, asafoetida and ajwain seeds and stir-fry for 1 minute. Add the colocasia together with the salt, turmeric and ground coriander seeds.
- Pour in 250ml / 8floz (1 cup) water and cook for 10 minutes until the water is absorbed and the colocasia is tender. Remove from the heat and add the yoghurt and chopped coriander.
Video
Nutrition
Sodium: 1538mgCalcium: 268mgVitamin C: 34mgVitamin A: 477IUSugar: 7gFiber: 24gPotassium: 3076mgCholesterol: 82mgCalories: 887kcalSaturated Fat: 20gFat: 33gProtein: 9gCarbohydrates: 143gIron: 3mg
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