Achari Arbi

This is a recipe that just happened.

I actually wanted to make arbi this way which incidentally is my favourite way of making arbi; however, the when I set out to make it, I realised that I had run out of ajwain. There wasn't enough time to make the tangy arbi either, but I was craving a slightly tangy taste and made this achari arbi on the spur of the moment.

And we just loved it! It is ridiculously easy to put together and very delicious.

Method:

Pressure cook the arbi (I need 3 whistles). Peel and cut into bite - sized pieces. Let the arbi cool completely.

Heat oil and pop in some curry leaves, followed by about 1/2 tsp of turmeric powder. Add the arbi and stir fry on high flame for about 5 mins so that the arbi is slightly crisp on the outside.

Now add about 2 tsps of achari masala (any brand is OK, I use Shaan's Achari Meat Masala), some black salt and chopped green chillies. Stir till the arbi is evenly coated by the masala.

Serve hot with some dal and rotis/rice.

We liked it so much that the following day I made it again; this time, I fried the arbi till it was crisper on the outside. And instead of serving it with rotis/rice, we had it as a starter - it was delicious!

I think even potatoes and paneer should be yum in a similar stir fry, will keep you posted if and when I make it with either of the two!