Arbi Naveli, Colocossaia in Creamy Tomato Gravy
by Tarla Dalal
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Arbi Naveli is an exquisite preparation of deep-fried colocasia slices floated in a tongue-tickling gravy.
The tomato-based gravy is perked up with a special masala paste that features poppy seeds and melon seeds. The masala paste gives not only an exotic flavour but also a creamy consistency to the gravy.
Serve it hot with rotis or rice to make a homely and satisfying meal.
- Combine the poppy seeds, melon seeds and ½ cup of warm water in a bowl and keep aside for 15 minutes
- Combine the soaked poppy seeds mixture along with the water, onions, garlic and ginger in a mixer and blend till smooth. Keep aside.
- Combine, ½ teaspoon chilli powder, besan and little salt in a deep bowl, mix gently , add the colocasia slices and toss gently.
- Heat the oil for deep-frying in a deep non-stick pan and deep-fry the colocasia a few at a time till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
- Heat the oil in a deep non-stick pan, pan, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
- Add the tomato pulp, garam masala, dried mango powder, remaining 1 tsp of chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes ,while stirring occasionally.
- Add the curds and milk, mix well and cook on a medium flame for 2 minutes ,while stirring continuously.
- Add the deep-fried colocasia, mix gently and cook on a medium flame for 1 minute.
- Serve hot.
Nutrient values (Abbrv) per serving
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