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May 10, 2008

Dum ki arbi


Colocassia (arbi) 700 gms
Oil 4 tbsps + to deep fry
Onions 3 medium sized
Ginger 1 inch piece
Garlic 10 cloves
Poppy seeds (khus khus) 3 tbsps
Yogurt 2 cups
Red chilli powder ½ tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
Green cardamoms 4–6
Coriander powder 1 tsp
Nutmeg (grated) ¼ tsp
Garam masala powder ½ tsp
Salt to taste
Fresh cream ¼ cup


Wash, peel and cut arbi into one inch sized pieces.
Heat sufficient oil in a kadai and deep fry arbi till crisp and golden brown.
Drain onto an absorbent paper and keep aside.
Peel, wash onions and cut into halves.
Add two cups of water and boil till soft.
Drain out excess water, cool and grind to a smooth paste.
Peel, wash and grind ginger and garlic to a fine paste.
Dry roast poppy seeds and then soak in water for half an hour.
Grind to a smooth paste.
Whisk the yogurt along with red chilli powder, cumin powder and turmeric powder.
Heat four tablespoons of oil in a pan.
Add green cardamoms, when it starts to change colour slightly, add boiled onion paste.
Sauté till light golden brown.
Add ginger-garlic paste and coriander powder.
Mix well.
Stir in poppy seeds paste and cook for a minute.
Add the whisked yogurt, bring it to a boil.
Add fried arbi, grated nutmeg, garam masala powder and salt.
Cover the pan with a tight fitting lid and simmer for thirty minutes.
Alternatively, cover the pan with aluminum foil or seal the lid with wheat flour dough (atta), so that the aroma is contained in the pan and does not escape.
Just before serving open the lid and stir in fresh cream.

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