How to make Dahi Wali Arbi -
Boiled arbi deep-fried and cooked in a spicy yogurt gravy.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Yogurt (दही), Colocassia
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Dahi Wali Arbi checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Parwal . You can also find more Main Course Vegetarian recipes like Sookhi Dal Amritsari Achari Shalgam Aur Gajar Ka Shaag Kesari Aloo Shalgam Aur Matar Curry
Dahi Wali Arbi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dahi Wali Arbi Recipe
Yogurt 1 cup
Colocassia 250 grams
Oil 4 tablespoons
Gram flour (besan) 1 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder a few drops
Salt to taste
Garlic paste 1/2 teaspoon
Ginger paste 1/2 teaspoon
Asafoetida 1/4 teaspoon
Dried red chillies broken 3
Carom seeds (ajwain) 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Dried mango powder 1/4 teaspoon
Fresh coriander leaves 2 tablespoons
Red chilli 1
Method
Step 1
Pressure cook arbis till 2 whistles are given out. Cool slightly and peel. Grease a chopping board and knife, keep the arbis on the board and gently press with the knife.
Step 2
Heat 3 tbsps oil in a non stick pan, add the arbis, cover and cook on low heat, turning sides, till they turn golden brown and crisp all around.
Step 3
Whisk together yogurt, gram flour, red chilli powder, turmeric powder, salt, garlic paste and ginger paste in a bowl. Heat the remaining oil in a non stick kadai.
Step 4
Add asafoetida, red chillies and carom seeds and sauté till fragrant. Add yogurt mixture and cook, stirring continuously, till the mixture thickens. Add dried mango powder, arbis and mix. Add half the coriander leaves and mix.
Step 5
Transfer into a serving bowl. Garnish with remaining coriander leaves and red chilli and serve hot.
Nutrition Info
Calories : 932 Kcal
Carbohydrates : 60.2 gm
Protein : 15.2 gm
Fat : 70.2 gm
Other : potassium-1700mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
