Pitrpaksh have started, and during these days many people make such food, which are least aromatic(without asafetida or onion and garlic). But this kills the food's taste. Today's recipe is such which can be easily made during these days, without compromising on taste.
This recipe is given by my mother Dr. Gita Lal Ji.🙏🏻
So presenting
Ingredients:
Colacasia(Arbi) ½kg
Ridge gourd(Torai) 250gm
Carom(Ajwain) 1/4 tsp
Oil 1 tbsp
Turmeric 1/4tsp
Salt to taste
Chilli powder to taste
Garam masala 1/4tsp
Lemon juice 1 tsp
Ghee
Method:
Cut and wash arbi and torai.
Store them separately.
In a cooker, heat oil, on high flame.
Add ajwain to it.
Now add arbi.
Stir it, periodically, till it starts to turn golden-brown.
Add, torai and all spice to it.
Mix them well, for 5-7 minutes.
Then, add 1½ cup* of water to it.
Close the lid. Allow two whistles at high flame and one at medium flame.
After the pressure has released completely, add lemon juice and ghee while serving. You may garnish it with green coriander.
*This recipe is a thick gravy-veggie, henceforth less water is added to it.
This recipe is given by my mother Dr. Gita Lal Ji.🙏🏻
So presenting
Arbi Torai
Ingredients:
Colacasia(Arbi) ½kg
Ridge gourd(Torai) 250gm
Carom(Ajwain) 1/4 tsp
Oil 1 tbsp
Turmeric 1/4tsp
Salt to taste
Chilli powder to taste
Garam masala 1/4tsp
Lemon juice 1 tsp
Ghee
Method:
Cut and wash arbi and torai.
Store them separately.
In a cooker, heat oil, on high flame.
Add ajwain to it.
Now add arbi.
Stir it, periodically, till it starts to turn golden-brown.
Add, torai and all spice to it.
Mix them well, for 5-7 minutes.
Then, add 1½ cup* of water to it.
Close the lid. Allow two whistles at high flame and one at medium flame.
After the pressure has released completely, add lemon juice and ghee while serving. You may garnish it with green coriander.
*This recipe is a thick gravy-veggie, henceforth less water is added to it.