Arvi Maghazdaar

Arvi is a very versatile root but only if you know what to do with it otherwise it turns out to be one more bland vegetable. You can make frys, curries as well as sour curries with it


Arvi Magazdaar (Taro roots cooked in Indian spiced gravy)

Ingredients:

1. 1 lb arvi
2. 1 medium onion ground to paste
3. 1/2 teaspoon ginger-garlic paste, salt, chilly powder, coriander powder
4. 1/4 teaspoon turmeric, cumin powder
5. 2 tablespoons oil
6. cilantro for garnishing
7. 2 green chillies slit

In a pressure cooker add the Arvi with 1/2 cup water and cook for 1 whistle. Open the cooker after 5 minutes and peel the arvi and cut into bit bite size pieces and set aside.
In a non stick pan heat the oil and fry the onion paste till it starts to turn brown. Now add ginger-garlic paste and the slit green chillies and fry for a couple of minutes. Add all the ingredients with a cup of water, cover and simmer for 7-8 minutes. Stir occasionally. Garnish with cilantro and enjoy

Here is another Arvi recipe the Taro root and chickpea flour curry

Ambada dal and Arvi Besan salan

Arvi to Taro Roots or Colocasia or Arbi or Chama Dumpa is one of my favourite roots after ppotato ofcourse. So the other day I got some of those and today I finally got to the point of making something out of it.
       If you were following my blog then you would know that I found Thothakura or Amaranth Leaves and I had a few of those left over. So I made Khatti dal with those leaves

Arvi Besan Salan (Taro root cooked with Chickpea flour and yogurt)


Arvi Besan Sallan

 Ingredients:

1. 1 lb arvi boiled for 2 whistles and peeled
2. 1/2 cup onions finely chopped
3. 1/2 cup yogurt beaten
4. 1/4 cup besan or chickpea flour
5. 2 tablespoons fresh lemon juice (optional)
6. 1 teaspoon or less of salt
7. 1/2 teaspoon chilly powder, turmeric, cumin and kalongi (onion seeds -optional)
8. 2 tablespoons oil

Cut the boiled arvi into 1/2 inch discs and set aside. In a pan heat the oil and fry the cumin and kalongi (if using ) for 2-3 minutes. Add onions and fry till they become tender. Mix together besan and yogurt with 1 cup of water and set aside. Add the arvi to the pan and fry for 5 minutes. Stir once. Add all the powder ingredients and stir to combine. Add the yogurt-besan mix stir to combine, cover and simmer on low for 10 minutes. Garnish with cilantro and lemon juice (is using) and serve hot with Chapati or Rice and dal

Ambada (Khatti Bhaji) dal (Lentils with Amaranth leaves)

Bhaji Khatti Dal

Ingredients

1. 1 cup toor dal
2. 1/2-3/4 cup Amaranth leaves chopped and washed
3. 1 medium tomato chopped
4. 1/2 teaspoon each of cumin, mustard seeds, turmeric, salt
5. 1 green chilly chopped
6. 2 dried red chillies broken
7. few curry leaves
8. 1/2 teaspoon citric acid or 2 tablespoons lemon juice ( as per taste)
9. 1 clove garlic minced

In the pressure cooker, cook the dal, tomato and Amaranth leaves with 2 cups of water and turmeric for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the salt, green chilly pieces and citric acid if you are using it. If you are using Lemon juice hold it. Bring it to a boil and simmer for 5-8 minutes. In a pan heat the oil and fry cumin and mustard seeds for a minute. Add garlic, red chilly pieces and curry leaves and fry for 2-3 minutes. Add this tempering to the dal and bring it to boil again and boil for 5 minutes. Cut the heat and add lemon juice if you are using it and garnish with cilantro and enjoy