Masala Arbi

I wonder if this happens to you guys as well...sometimes, I find myself sticking to a particular recipe (for no reason at all) .... it is almost like being on a default mode in the kitchen!! For example, I am normally very partial to this recipe of making arbi and though I know few others, it's been ages since I used them.

So when Raaga made Masala Arbi Fries, I knew what I was going to make the next time I bought arbi.

Thanks Raaga, for reminding me about this recipe.

Ingredients:

Arbi 250 gms
Potato 2 nos
1 tbsp ajwain
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric
salt to taste
4 tbsp tomato chilli sauce (I use Maggi Chilli Sauce)
1.5 tbsp oil

Method:

1. Pressure cook the arbi and the potato until they are just cooked (don't overcook, usually I cook mine for 2 whistles). Also use a little dried tamarind or 1/2 a lemon when cooking arbi, this takes away the itchiness it can sometimes cause.
2. Peel and cut arbi and potatoes into cubes.
3. Heat 1 tbsp oil in a pan and shallow fry till they are properly browned. Drain on a kitchen towel.
4. In the same pan, heat the remaining oil. Add the ajwain and let it splutter. Add the dry masalas and stir. Use a couple of tsps of water if the masalas seem to burn. Next, add the sauce and stir so that the sauce and the masalas are properly mixed.
5. Add the fried arbi and the potato and toss till they are evenly coated.

Warning: Make these just before serving. Do not taste, just serve them.....I serve this as a side dish with roti and dal, though by the time they make it to the table - well, didn't I say do not taste!!!

This goes to Think Spice...think carom as well.