Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4-6 Servings
250 Grams Taro Root/Chamagadda/Arbi; wash, peel & cut into 2 halves
6-7 Medium Sized Tomatoes, chopped
1 Medium Sized Onion, finely chopped
2 Tspn Red Chilli Powder
2 Green Chillies, slit on one side (optional)
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
3 Tblspn Yogurt(Curd)
1 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder
1/2 Tspn Garam Masala Powder
2 Tblspn Mint(Pudina) Leaves, chopped
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Cup Water
2 Tblspn Oil
Directions
Cook Time: 25min
Total Time: 35min
Yield: 4-6 Servings
Ingredients
250 Grams Taro Root/Chamagadda/Arbi; wash, peel & cut into 2 halves
6-7 Medium Sized Tomatoes, chopped
1 Medium Sized Onion, finely chopped
2 Tspn Red Chilli Powder
2 Green Chillies, slit on one side (optional)
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
3 Tblspn Yogurt(Curd)
1 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder
1/2 Tspn Garam Masala Powder
2 Tblspn Mint(Pudina) Leaves, chopped
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Cup Water
2 Tblspn Oil
Directions
- Heat oil in a pressure cooker, add green chillies, onion & saute till golden brown.
- Add gingergarlic paste & saute for a minute.
- Add red chilli powder, turmeric powder, salt, coriander powder, coconut powder, garam masala powder & saute for another minute.
- Now add taro root & mix everything well. Saute them for 2-3 minutes.
- Add chopped tomatoes, mint leaves, cilantro leaves & mix. Cook for 5 minutes or until they turn soft.
- Add curd & combine well. Pour water & close the cooker lid.
- Pressure Cook for 4-5 whistles, turn off the flame & let the pressure release naturally.
- Open the lid & serve hot with rice or roti or tandoori roti.
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