Arvi Lal Mirchi Curry(Chema Gadda)

500 gms arvi / taro root
4 tbsp of vegetable oil
1 green chilli chopped fine
1 onion
1" ginger
8 cloves of garlic.
2 bay leaves
2 cups yogurt/ curds
1/2 tsp sugar
1 tsp salt
1/8 tsp grated nutmeg
Garam Masala powder mix
Dry roast the following spices in a cast iron pan while stirring constantly so they do not get burnt.

1 inch piece of dalchini / cinnamon
6 black peppercorns
2 large black cardomoms
4 cloves
4 dried red chillies
3 tsps dhania/ coriander seeds
1 tsp jeera .
Powder in a coffee grinder and then add the following to the mix.
1/2 tsp haldi / turmeric powder

Boil the arvi till done. ( Do not over cook or it becomes a slimy mush. Check for doneness as with a potato) Skin and cut into 1/2 " circles. Heat 1 tablespoon oil and fry minced green chilli and onion. Cool and grind to a paste in a blender along with the garlic and ginger. Heat 2 tbsp of oil and fry the arvi pieces till crisp and slightly brown. Remove from pan. Heat 1 tbsp oil and saute the bay leaf along with the onion and garlic paste. Fry the masala mix next . Keep stirring till the oil seperates from the mixture. You see a slight shininess on the surface of the mixture. Now beat the curds along with the sugar till smooth. Add to the masalas in the pan and mix well. the fried arvi and salt. Cook for 5 minutes on low heat stirring gently a couple of times. Finally add the pinch of nutmeg. Serve hot

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