Another easy but tasty recipe of Arvi Butter Masala the whole family will enjoy.
- 1 pound Arbi or Colocasia
- 1 tsp Ajwain
- 1 cup chopped Tomato
- 2 chopped Green Chilies
- 1” Ginger piece
- 4-5 Garlic pods
- 1 tsp Red Chili powder
- 2 tbsp Besan
- 2 Cloves
- 2 green Cardamoms
- 1 tbsp Kasuri Methi
- Salt to taste
- 3 tbsp Cooking Oil
- 1 tbsp Butter
- Chopped Cilantro leaves to garnish
- Peel, wash and slice the Arvi.
- Heat oil in a Kadhai or Deep frying pan; fry Arvi pieces until golden brown; drain and keep aside for later use.
- Prepare gravy: for this put tomatoes, ginger, garlic, green chili, red chili powder, cloves, green cardamoms and besan in a pan; add one cup of water. Boil and cook covered on low heat till it is reduced to a saucy consistency.
- Remove the sauce from fire and blend in a mixer. Strain in a clean pan; keep aside for later use.
- Now keep on fire the same pan, in which Arvi were fried. Add ajwain when oil is hot.
- Add prepared tomato sauce, fried Arvi pieces, kasuri methi, butter and salt; simmer on low flame until the Arvi is coated with the gravy.
- Sprinkle lemon juice and garam masala.
- Garnish with chopped coriander and serve hot with Paratha or Roti.
Do You Know?
Calcium oxalate (oxalate of lime) is a chemical compound that forms needle-shaped crystals, known in plants as raphides.
Calcium oxalate is a poisonous substance that can produce sores and numbing on ingestion and could even be fatal.
It is also found in rhubarb (in large quantities in the leaves) and in species of Araceae, Taro, Kiwi fruit, tea leaves, spinach etc. in varying amounts.
Kidney stone sufferers should not eat plants high in oxalates.