By Vidushi Singh
This curry recipe is simple to make and delicious. Either on non-fasting days or during the Hindu fast (vrat), you can prepare the curry.
10 to 12 colocasia roots or taro roots (arbi) ½ teaspoon carom seeds (ajwain) ½ teaspoon turmeric powder ½ teaspoon red chili powder ½ teaspoon Garam Masala 2 tablespoon oil 1 to 1.5 cups watersalt 1 tablespoon coriander leaves
To get rid of any soil or muck that is stuck to the taro roots, thoroughly rinse them with water.
Now cook for 1 to 2 whistles on medium heat in a 3 litre pressure cooker with water covering them from top to bottom, until they are soft and tender.
Now open the cooker's lid when the pressure naturally decreases. Remove the arbi from the water and placed aside to cool.
Peel the skins when warm or cool, and then slice the taro roots vertically into two or four pieces.
To create tomato paste, combine or grind all of the components listed under the title "For creating tomato paste" above.
To start the Arbi Curry preparation heat Oil on low heat, add the carom seeds and cook them.
Add the tomato paste and mix well, After stirring, gradually add each powdered ground spice.
Till the oil separates, fry the tomato paste. After that, add water, rock salt (if fasting), and the chunks of boiled arbi.
Add Less water for a somewhat thicker consistency. Cook for about 6 to 7 minutes, or until the curry is smooth and slightly thickened.
Now Serve Arbi Masala hot with rotis or steaming rice, garnished with coriander leaves.