Arbi Naveli Recipe (Colocossaia In Creamy Tomato Gravy)

Ingredients

• 2 cups boiled and peeled colocasia (arbi) roundels
• 1 1/2 tbsp besan (gram flour)
• 1 tsp red chilli powder
• lemon
• 1/2 cup fresh tomato pulp
• 1/2 tsp dried mango powder (amchur)
• 2 tbsp whisked curds (dahi)
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 2 tbsp oil
• salt (namak) to taste
• 1 tbsp poppy seeds (khus-khus)
• 1 tbsp melon seeds (charmagaz)
• 3/4 cup roughly chopped onion
• 1/2 tbsp roughly chopped garlic (lehsun)
• 25 mm (1") piece of ginger (adrak)
• oil for deep-frying

Steps

1. Combine the poppy seeds, melon seeds and ½ cup of warm water in a bowl and keep aside for 15 minutes
2. Combine the soaked poppy seeds mixture along with the water, onions, garlic and ginger in a mixer and blend till smooth. Keep aside.
3. Combine, ½ teaspoon chilli powder, besan and little salt in a deep bowl, mix gently, add the colocasia slices and toss gently.
4. Heat the oil for deep-frying in a deep non-stick pan and deep-fry the colocasia a few at a time till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
5. Heat the oil in a deep non-stick pan, pan, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
6. Add the tomato pulp, garam masala, dried mango powder, remaining 1 tsp of chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes,while stirring occasionally.
7. Add the curds and milk, mix well and cook on a medium flame for 2 minutes,while stirring continuously.
8. Add the deep-fried colocasia, mix gently and cook on a medium flame for 1 minute.
9. Serve hot.