Arbi ki Sabji
Delicious arbi ki sabji with gravy. In this way arbi ki sabji will taste amazing and people will love it.
Servings: 4 People
Ingredients
- 3-4 tbsp mustard oil sarso oil
- 500 gram arbi
- ¼ tsp rai
- a pinch of asafoetida
- 15-20 curry leaves kadi patta
- 1 inch ginger finely chopped
- 2 green chillies finely chopped
- Garlic optional
- 2 onions finely chopped
- 2-3 big tomatoes
- ½ tsp turmeric powder haldi
- ½ tsp Kashmiri red chili powder
- 1 tbsp coriander powder
- ½ tsp salt as per taste
- Water
- ¼ tsp dry mango powder/amchur optional
Instructions
- Peel the arbi and cut it into round pieces.
- Heat the kadhai and add 3-4 tbsp mustard oil to it.
- Cover them with the lid or plate.
- And cook it for 5 to 7 minutes on medium flame.
- Stir it after that, cover it again and cook for the next 8-9 minutes.
- Arbi is almost fully cooked.
- Take out the arbi from the kadhai with the help of a spoon or slotted spoon.
- On the same oil, add ½ tsp rai, and let them sputter.
- Add a pinch of asafoetida to it.
- Now, add 15-20 kadi patta to it. And let them sputter.
- Add 1 inch of finely chopped ginger to it and let them cook.
- Add 2 finely chopped green chillies to it and let them cook.
- Add 2 finely chopped onions to it and cook until they turn to little pink.
- Add 2-3 tomatoes paste to it. And mix it well.
- Add ½ tsp turmeric powder to it.
- Now, add ½ tsp kashmiri red chilli powder to it.
- Add 1 tbsp coriander powder to it.
- And finally, add ½ tsp salt or as per taste. And mix it well.
- Cook the masalas on a medium flame by covering them with a plate.
- Add a little water to make the consistency according to your choice.
- Put all the arbi to it. And mix it well.
- Cover it with a lid and cook for 5 to 7 minutes for blending it with the taste of masala.
- My arbi looks dry, that's why I added water for making a gravy-like consistency.
- I added ¼ tsp dry mango powder/amchur. For additional taste. It is completely optional.
- Garnish it with chopped coriander and serve it with roti or parathas.
