AJWAIN ARBI

Ingredients
6 medium size Taro roots (arbi) or about 3 cups sliced taro roots
3 tablespoons oil
4 whole dry red pepper
1 teaspoon carom seeds (ajwain seeds)
2 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon salt adjust to taste
1/2 teaspoon mango powder (amchoor) adjust to taste
Method
1. Wash the taro roots and pat dry. Peel them and slice them about 1/8 thick.
2. Heat the oil in a frying pan over medium high heat.
3. Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red
pepper has become little dark in color.
4. Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
5. Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and
cover it back until they are tender.
6. Next add salt stir and cover for about 2 minutes.
7. Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are
light golden brown this will take about 4 minutes. Add mango powder and stir.
8. Taro roots will be lightly crunch.
9. Enjoy it!










BHINDI MASALA
250 gms (1/2 lb) Bhindi (Ladies Finger/ Okra)
3 medium Tomatoes, chopped
5-6 Cashew Nuts, toasted
1 Green Chilli, deseeded and chopped
1/2 teaspoon Ginger, finely chopped
2 cloves Garlic
4 tablespoons Curd (Yogurt) (not sour)
1 large Onion, finely chopped
2 teaspoons Cumin-Coriander Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Fennel Seeds
1 tablespoons Coriander Leaves, finely chopped
1 tablespoons + 2 tablespoons Oil
Salt
Directions:
1. Coarsely crush green chilli, ginger and garlic in grinder and make a paste. Crush tomato in
blender or grinder and make a smooth tomato puree. Crush cashew nuts in a grinder to
make a medium coarse powder.
2. Remove head and tail of each bhindi and cut it into 1.5-inch long pieces. Heat 1
tablespoons oil in a pan over medium flame. Add bhindi and sprinkle some salt over it.
3. Shallow fry bhindi until it turns dark green and shrinks considerably from its original size
(approx 6-8 minutes). Turn off the flame and transfer shallow fried bhindi to a plate.
4. Heat remaining 2 tablespoons oil in a pan. Add fennel seeds, when they begin to crackle,
add finely chopped onion and saut until it turns light brown. Add green chilliginger-garlic
paste (prepared in step-2) and saut for a minute.
5. Add tomato puree (prepared in step-3) and cook until oil starts to separate from it.
6. Add turmeric powder, red chilli powder, garam masala and salt; mix well.
7. Add curd, cumin coriander powder and crushed cashew nuts and mix well.
8. Add shallow fried bhindi and mix well.
9. Cook it over medium flame for 2-3 minutes.
10. Turn off the flame and transfer prepared curry to a serving bowl. Garnish bhindi masala
gravy with coriander leaves and serve hot.
Tips and Variations:
Make sure, curd is not sour otherwise taste of curry will turn mild sour.
Add 1 teaspoon sugar to balance out tangy flavor of curry.