Course : Main

Cuisine: Indian

Servings: 5-6 pax

Prep Time: 10 minutes

Cook Time : 20 minutes

Total Time: 30 minutes

Ingredients:

• 500 gms arbi

• 2 big onions chopped finely

• 2 tomatoes puréed

• 1/2 cup curds (yogurt)

• 1 chopped green chilli

• 1/2 tbsp chopped ginger

• 1/4 tsp asefodita

• 1 tsp ajwain (carom seeds)

• 1+1/4 tsp turmeric powder

• 1/2 tbsp + 1 tsp chilli powder

• 1/2 tbsp coriander powder

• 1 tsp garam masala

• 1/2 tbsp kasuri methi ( fenugreek leaves)

• salt as per taste

• some chopped coriander leaves

Method:

1. Peel, wash and chop the arbi into medium round size shape.

2. Sprinkle 1/4 tsp turmeric powder, 1 tsp kashmiri chilli and 1 tsp salt on the chopped arbi and mix well.

3. In a pan heat 1 tbsp of oil then add the chopped arbi with the spices and saute on medium to low flame till the arbi are 90% cooked. Keep aside for future use.

4. In a kadai heat 2 tbsp oil then add ajwain and asefodita. To it add the chopped ginger and saute it for a second. Then add the chopped onions and green chill and cook on medium to low flame till light golden in colour.

5. Add the tomato purée and cook on medium flame for 5 minutes then add all the dry spices, kasuri methi and salt. Cook again till drops of oil are seen on the sides of the vessel.

6. Whisk the curds and lower the flame then add it to the onion tomato masala and cook stirring continuously so that it does not curdle.

7. Add 2 cups water then cover and simmer for 5 minutes. Add the cooked arbi to the gravy and cook for another 5 minutes till the gravy slightly thicken.

8. Remove in a serving bowl and garnish with some chopped coriander leaves.

   Enjoy this yummy sabzi with chapati or parathas.