Arvi Goost aur Besan Salan

I might have said this before, but I am saying it again. Arvi or Taro root is my favorite tuber afer the ever popular Mr.Potato. And to mix it with a little bit of meat takes it to a whole new level. This is my all time favourite recipes...Taro root with lamb. And to go with it I am making a variation of Gujrati Besan

Arvi Goost (Small Taro Root with lamb curry)

Arvi Goost

Ingredients:

1. 1 lb small taro roots boiled in a pressure cooked for 1 whistle
2. 1/2 lb lamb with our without bones cut into bite size pieces
3. 1 medium onion chopped
4. 1 green chilly chopped
5. 1/2 teaspoon each of salt, chilly powder, turmeric, ginger-garlic paste
6. 2 tablespoons oil

In a pressure cooker, heat the oil and fry the onions till tender. Add ginger-garlic and green chilly and fry for a couple of minutes. Add lamb and fry for 5 minutes. Add salt, turmeric and chilly powder and 1/2 cup water cover and cook for 3 whistles. In the mean time peel the boiled Arvi and cut it into bite size pieces. After the steam escapes, open the cooker and add arvi pieces to it and cover and simmer for 10 minutes. Add some more salt if needed. Garnish with cilantro and enjoy

Besan Salan (Onions in Chickpea flour sauce)

Besan Pyaz

Ingredients:

1. 2 tablespoons chickpea flour
2. 1/2 cup onions finely sliced
3. 1 tablespoons yogurt (optional)
4. 1 tablespoons oil
5. 1/2 teaspoon each of cumin, mustard seeds, finely chopped ginger, turmeric, salt
6. 3 dried red chillies broken
7. few curry leaves

Heat the oil in a pan and add cumin and mustard seeds and fry for a couple of minutes. Add dried red chillies and curry leaves and fry for couple of more minutes. Add onions and ginger and fry till onions become translucent. Mix the yogurt if using with besan and salt and turmeric and 3 cups water without any lumps. Add it to the pan and simmer on medium low heat for 7-8 minutes. Garnish with cilantro and enjoy

Try the meatless variation of Arvi Maghazdaar