Arvi ka Bharta

Ingredients I used:

250 gram of Arvi
2 tsbp of gram flour
3 tbsp of white oil
1/2 tsp of Ajwain
1 medium size onion (chopped)
2 green chili (chopped)
2 medium size Tomato (chopped)
2 tsp red chili powder
1/2 tsp of garlic paste
1/2 tsp of ginger paste
2 cloves
2 green cardamom
2 tsp Butter
1 tsp Honey (Optional)
Kasturi Methi
Salt
Lemon Juice
Garam Masala

Method I followed:

1. Peel the arvi and cut into halves. Place all the arvi pieces in a pressure cooker and add some water to boil them up to one whistle. 
2. Remove the pressure cooker from the fire. Take out all the arvi pieces from the water.  Set aside for cooking down. 
3. After 5-7 minutes mash the arvi well.Sprinkle some salt, chili powder and gram flour on mashed arvi. 
4. Now get ready to prepare masala for Bharta. Take tomato, 1 cup of water in skillet and let it be boiled. Add ginger-garlic paste, green chili, red chili powder, clove and cardamom to tomato mixture. keep stir frequently. Once you find sauce consistency of tomato mixture, add butter, honey, salt and kasturi methi. Stir again. 
5. Keep it aside for cooling down. 
6. Now blend the tomato texture in mixer. 
7. heat little oil in the same skillet and add ajwain. Shift the mashed arvi to the skillet and saute in medium heat. 
8. Add tomato mixture to arvi and keep stir until it becomes thick. 
9. Sprinkle lemon juice over the arvi and stirring once again. 
10. Your Arvi ka Bharta is ready. Serve immediately with hot rice.  

For other Arvi recipes click here. 

Dahi Arbi / Colacosia with white Curd / Doi Kochu

Ingredients:

250 grams Arbi / Kochu / Colacosia

1.5tsp refined flour (Maida)

1 cup Curd

1 glass of water (approx.)

1tsp Ajwain / Carom Seeds

2 pcs of Cardamom pods, whole cloves and cinnamon sticks

1.5 tsp ginger

1tsp turmeric powder

2 pcs green chillis

Salt to taste

2 tbs Lemon Juice

Method:

1. Take curd in a bowl and add flour into it. Then mix them well so that it does not get curdled.
2. Wash the Arvi and pressure cook them for 2/3 whistles. Peel off the skin.
3. If you find the arbi is still not soft, cut them into few roundels and fry those roundels in oil till those get golden in color.
4. Heat oil in a pan and add carom seed, Cardamom pods, whole cloves and cinnamon sticks. Then add ginger and green chillies. Then immediately pour in water.
5. Once the water starts boiling, add curd mixture and keep stirring.
6. Then add arvi roundels and keep stirring to avoid curdling.
7. Now add some amount of lemon juice to it. You can also add coriander leaves.
8. Serve hot with rice.