Ingredients:

• 500 g – arbi
• 1/2 cup – Curd
• 2 – onions, chopped fine
• 1 tbsp – gram flour
• 2 tsp – ginger-garlic paste
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Turmeric powder
• 1 sprig – Curry leaves
• Chilli powder – to taste
• Salt – to taste
• 2 cups – water
• Ghee

Method:

1. Boil arbi (colocasia) in a pressure cooker for five minutes.
2. Cool, peel and cut into pieces of desired sizes.
3. Make a smooth paste with curd and gram flour.
4. Add 2 cups of water, salt, chilli powder and turmeric powder to it.
5. Heat ghee in a kadai, add curry leaves and mustard seeds.
6. When they splutter, add onions and ginger-garlic paste, and fry till golden brown.
7. Add arbi pieces and fry for five minutes.
8. Add the curd-gram flour mixture to it and let it simmer till the ghee floats on top and the gravy is thick.
9. Remove from heat and garnish with coriander leaves.
10. Serve hot with chapattis or parathas.

Recipe courtesy of Sify Bawarchi