Fiery Arbi Curry Recipe

Fiery Arbi Curry Recipe. Praise this happy season by setting up a delightful fundamental dish recipe for your friends and family. Hot Arbi Curry is a wonderful primary dish recipe which your loved ones couldn’t want anything more than to glut on. Ready with arbis, tomatoes and dry flavors like sendha namak and red stew powder, the authority of this recipe is what you can flaunt by serving it to your visitors on events like pot karmas and sunday informal breakfast.

On the off chance that you are a wellbeing concious individual, this low carb recipe is the perfect thing for you. It is the most straightforward and scrumptious recipe which would be adored by individuals of all age gatherings. So evaluate this captivating North Indian recipe and appreciate with your friends and family!

Elements of Spicy Arbi Curry

6 Servings
1 teaspoon red bean stew powder
1 inch ginger
2 teaspoon cumin seeds
4 tablespoon refined oil
1 teaspoon turmeric
1 teaspoon garam masala powder

sendha namak as required
1 teaspoon thymol seeds
25 medium arbi (colocasia root)
6 medium tomato
2 pieces green chillies
1 tablespoon coriander leaves

Fiery Arbi Curry Recipe

Step by step instructions to make Spicy Arbi Curry

Stage 1
In the first place, wash arbis and tomatoes under running water. Presently add the arbis into a tension cooker alongside enough water to cover. Pressure cook the arbis to 2-3 whistles.

Stage 2
In the mean time, place the tomatoes over a cleaving load up and generally hack them. Then cleave green chillies. Add these slashed tomatoes into the blender container alongside ginger, green chillies and cumin seeds. Mix these fixings into a smooth glue.

Stage 3
Once the arbis are bubbled, let them cool down. At the point when cool, strip their skin and spot them over the hacking board. Presently slash the arbis.

Stage 4
Put a kadhai over medium fire and add oil in it. When the oil is adequately hot, pour the tomato glue in it. Gradually, add every one of the flavors and saute the blend until the oil leaves the edges.

Stage 5
When done, empty 4 cup water into the kadhai. Put in arbi pieces and sprinkle sendha namak. Cook the combination until the curry gets to a semi-thick consistency. Then move the curry into serving bowls and top with coriander leaves.

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