Dum arvi/arbi recipe - sidedish for chapatis
I made this couple of week back when I had bought some arbi. I usually make it in the south indian style. But this time as I wanted it for chapatis, I tried it this way. I almost used the same recipe which I had used to make dum aloo, but with a slight variation. It tasted delicious.
Few more arbi recipes in this blog-
1. Arbi ajwaini
Also check out-
1. Dum aloo
- 1.Soak the cashews in hot water for around 20 minutes. Grind and make paste ot it.
- 2. Cook the arbi till soft in hot water.Alternatively, you can also pressure cook till soft, but not mushy.
- peel the skin and flatten it with your palms.
- 3. Heat a kadai.Drizzle some oil on it. When it is sufficiently hot, place thearvi on it. Cook on both sides till golden brown. Keep them aside till further use.
- 4. In the same kadai, Add the chopped onions and ginger garlic green chilly paste and the mint leaves. Saute for a couple of minutes.
5. Add the tomato puree Along with all the spice powders. Mix well and allow it to cook well for around 5-6 minutes.Add the cashew paste and mix well.
6. Add the arbi in the gravy along with some curd. Mix well. Cook for a few more seconds. Remove from flame.
Serve hot with some hot chapatis.
Notes- You can use store bought tomato puree. I made at home by placing the tomatoes in hot water for around 2-3 minutes. Cool. Remove the skin and grind it to a paste.