Arbi ki Kadhi

Ingredients 

• 300 grams colocassia (arbi), boiled and peeled
• 2 tablespoons oil + for deep frying
• 1 cup yogurt
• 1/4 cup water chestnut flour (shingare ka atta)
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 2 tablespoons chopped coriander leaves 
• Steamed rice to serve

Method

1. Cut arbi into ½ inch slices and set aside.
2. Heat sufficient oil in a kadai, slide in the arbi slices and deep fry till golden brown and crisp. Drain on an absorbent paper.
3. Take yogurt in a large bowl, add water chestnut flour, salt, turmeric powder, red chilli powder and 1 cup water and whisk well.
4. Heat 1 tsp oil in a non-stick pan, add cumin seeds and dried red chillies and mix well.
   Add the yogurt mixture and mix well. Cook for 4-5 minutes.
5. Add ¾ of the fried arbi and mix and cook for 5-6 minutes. Add coriander leaves and mix well. Take the pan off the heat.
6. Garnish with remaining fried arbi and serve hot with steamed rice.