Arbi aur Arbi ke Patton ki Sabzi

Ingredients

• 10-12 colocassia, boiled and peeled
• 5-6 colocassia leaves
• 2 tablespoons oil + to deep fry
• 2 big spring onions with greens
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon asafoetida
• 1 tablespoon finely chopped ginger
• 6-8 garlic cloves, finely chopped
• 2-3 green chillies, chopped
• 3 tablespoons gram flour (besan)
• 1 cup yogurt
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon dried mango powder (amchur)
• 5-6 sprigs fresh coriander leaves
• 1 lemon

Method

1. Heat sufficient oil in a kadai.
2. Keep the colocassia leaves one over the other, halve them and remove the thick stem in the middle.
3. Keep both the halves one over the other, make a roll and shred thinly. Halve the shreds.
4. Cut the colocassia into thick roundels. 
5. Put the shredded leaves in hot oil and deep fry till crisp. Drain on absorbent paper.
6. Gently slide the colocassia roundels into hot oil and deep fry till light golden.
7. Halve the spring onions vertically along with a little of the stem and finely slice them diagonally. Cut the greens into big pieces.
8. When the colocassia pieces are done, drain them on absorbent paper.
9. Heat 2 tablespoons oil in a non-stick wok, add carom seeds and saute till they change colour. 
10. Add asafoetida and ginger and saute for 1 minute.  Add garlic and saute till light brown.
11. Add green chillies and saute. When garlic is well browned add sliced spring onion bulbs and saute.
    Meanwhile put gram flour and yogurt in a big bowl. Add red chilli powder, turmeric powder, dried mango powder, salt and 3 cups water and whisk well to make a thin and smooth mixture.
12. Add fried colocassia, most of the colocassia leaves, spring onion greens and the gram flour mixture to the pan and mix well. Cook, stirring continuously, till thick. Let it simmer for 2-3 minutes more.
13. Chop coriander leaves and add. Squeeze the juice of lemon and add. Mix well.
14. Transfer into a serving bowl, garnish with the remaining fried colocassia leaves and serve hot.

Nutrition Info