Crisp fried arbi gets the classic 'dum' design treatment complete with spices, curd and cream.

DUM KI ARBI

Components

700 grams colocassia (arbi).
4 tablespoons oil + for deep frying.
2 cups yogurt.
1/2 teaspoon red chilli powder.
1 teaspoon cumin powder.
1/2 teaspoon turmeric powder.
4– 6 green cardamoms.
1 cup boiled onion puree.
1 tablespoon ginger-garlic paste.
3 tablespoons poppy seeds (khus khus) paste.
1/4 teaspoon coriander powder.
1/2 teaspoon garam masala powder.
Salt to taste.
Ready-made entire wheat dough for sealing.
1/4 cup fresh cream.
1 green chilli, slit for garnish.
A few ginger strips for garnish.

Technique.

1. Heat enough oil in a kadai and deep fry arbi till crisp and golden brown. Drain on absorbent paper.
2. Whisk the yogurt together with red chilli powder, cumin powder and turmeric powder.
3. Heat 4 tablespoons of oil in a degchi. Include green cardamoms and cook till aromatic. Add boiled onion puree and sauté till light golden brown. Include ginger-garlic paste and blend well. Prepare for 1-2 minutes.
4. Stir in poppy seed paste and cook for a minute.
5. Add the yogurt mix and coriander powder. Bring the mix to a boil. Add fried arbi, nutmeg powder and, garam masala powder and salt. Mix till well combined.
6. Lower the heat, cover with the cover and seal the lid with the whole wheat flour. Cook for 10-15 minutes. Change the heat off, eliminate the lid, and place the degchi back on heat and include fresh cream, mix till well combined. Transfer in a serving bowl, garnish with slit green chilli and ginger strips.

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#SanjeevKapoor #dumkiarbi #dumarbi #arbikisabji.

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