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II Arbi Rassedar
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Ingredients:
- 500 gm arbi (Taro root), peeled
and chopped
- 1 tsp thyme seeds (Ajwain)
- 1/2 cup Palin yoghurt (dahi)
- 1 tbsp finely shredded ginger
- Sendha namak (Rock salt) to
taste
- 1/2 tsp chilli powder or to
taste
- 1/4 cup
ghee
(Clarified Butter)
- 1 tbsp. Green coriander for garnishing
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Preparation:
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In a pan heat the ghee, add the
ajwain. when it begins to splutter add yoghurt and
stir-fry till it starts leaving ghee.
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Add the salt and chilli powder and
stir well. Now add chopped arbi and increase the flame to high
heat. Cook till it looks slightly fried.
Add about 2 cups water and bring
to a boil. Simmer uncovered for about 15 minutes till cooked
fully.
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