Phalahari arbi sabzi

Phalahari arbi sabzi

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INGREDIENTS

300 gms - Arbi/Kochhai/Colocasia
2 tbsp - Ghee or Oil
1 tsp - Cumin Seeds/Jeera
2 - Large Tomatoes
3 - Green Chilies
1 tsp - Red Chili Powder
To Taste - Sendha Namak/Rock Salt
1 tbsp - Chopped Coriander Leaves

INSTRUCTIONS

• Peel, wash and slice arbi/taro/colocasia in lengthwise, finely chop tomato and green chilies.
• In a pan or wok heat ghee or oil add jeera/cumin seeds and allow to splutter.
• Add green chilies, arbi/taro and saute in medium flame for 4-5 mins or until taro becomes golden brown.
• Add tomato, red chili powder mix, cover and cook for 2-3 minutes in medium flame until tomato gets mashed, stir in intervals.
• Add 1.5 to 2 cups water, sendha namak (rock salt) and bring it to boil, keep flame in low cover pan and simmer for 12-15 minutes or until arbi gets cooked.
• Add chopped coriander leaves/cilantro, mix and off flame.

SOURCE: http://www.indiankhana.net/
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