Serves- 4 pax
Arbi ( colocasia roots) peeled and cut into thick roundels – 8
Whisked Yoghurt – 1 cup
Carom ( ajwain) seeds- 1 tsp
Heeng ( asafoetida) powder- 1/2 tsp
Ginger crushed in mortar & pestle – 1inch
Green chilies crushed in mortar & pestle- 2-3
Turmeric powder- 1/2 tsp
Coriander powder- 1
Red chili powder- 1/2 tsp
Salt- to taste
Mustard oil – 2
Water – 2 cups
Fresh Coriander leaves – chopped for garnishing
In a pressure cooker, heat oil and add carom seeds till it splatters. Add
heeng, turmeric powder, and the chopped arbi roundels. Sauté till slightly brown. Add ginger, chilies, salt and stir well. Add water and pressure cook it for two whistles only. Release the pressure and put back on flame. Add coriander powder, chili powder and whisked yogurt. Simmer till yogurt blends well and gravy looks done. Add coriander leaves and serve hot with parathas.
Indian food is very scientific and wisely uses the combination of spices and vegetables as well as the method during cooking to derive maximum nutritional values.
Arbi contains many Vitamins – A, C, B, minerals like copper, manganese, zinc, magnesium, calcium, iron, selenium, potassium, beta-carotene and cryptoxanthin. All these are good antioxidants that are
useful to protect against diseases and slow down the aging process.
Carom seeds and
heeng is used with arbi to prevent bloating.
Crushed ginger and chilies lend more flavor to the curry than chopped ones.
Mustard oil is widely used for cooking in Uttar Pradesh and releases the flavors of
Cooking in the pressure cooker keeps the vitamins and flavors intact as well as uses very little oil to cook.
The Recipe has been contributed by
Jayshree Agarwal-Director at Kaleidoscope Events Pvt. Ltd.
She is extremely passionate about food and a good vegetarian cook herself. She also has a Facebook page by the name FoodTogether By J for curated home dining experiences.
With each of the recipes that she would share, she would like to give the scientific reason for it so that is informative and interesting.