Rajasthani Arabi
Equipment
- Heavy-based Pan
- Bowl
Ingredients
- 300 g Colocasia (Taro root) (2/3 root)
- 250 ml Natural (plain) yoghurt (1 cup)
- 2 teaspoons Gram (Chickpea) flour
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic paste
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric ground
- 4 tablespoons Vegetable oil
- 3-4 Cloves
- 2 Cardamom pods black
- 1 teaspoon Ajwain seeds
- 1 teaspoon Garam Masala
- salt
Instructions
- Bring 750ml / 1 1/4 pints (3 1/4 cups) water to a boil in a large, heavy-based pan, add the colocasia, cover, reduce the heat to medium and cook for 20 minutes.
- Drain, allow to cool, then peel off the skins and cut into 1-cm 1/2-inch thick slices.
- Put the yoghurt, gram flour, ginger, and garlic pastes, chilli powder, turmeric, and 250ml / 8fl oz (1 cup) water in a large bowl. Season with salt and mix together. Set aside.
- Heat the oil in another large, heavy-based pan over medium heat, add the cloves, cardamom pods, and ajwain seeds, and stir-fry for about 1 minute, or until they start to splutter. Season with salt and add the garam masala, and stir-fry briskly for 15 seconds.
- Add the colocasia and fry for about 10 minutes, or until there is no more stickiness and the colocasia turns light brown.
- Reduce the heat and add the yoghurt mixture. Stir and cook for about 5 minutes.
Nutrition
Sodium: 195mgCalcium: 479mgVitamin C: 18mgVitamin A: 1074IUSugar: 14gFiber: 19gPotassium: 2414mgCholesterol: 33mgCalories: 601kcalSaturated Fat: 6gFat: 12gProtein: 18gCarbohydrates: 107gIron: 4mg
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