I did some experimentation to get the following recipe right. But it turned out good & is quite a favorite. I had almost forgotten about it, until my friend Diji in office reminded me to post this one on the blog. So here it goes.
250 gms - arvi/colacassia (try & use the same sized arvis, it makes them cook evenly)
1/2 katori - curd
1 big - onion
1 medium - tomato
4/5 garlic flakes
1/2 inch - ginger
1 pinch of heeng
1 tsp - ajwain
1/2 tsp - haldi / turmeric / manjal
1 tsp - kasoori methi
1 tsp - garam masala
1/2 tsp - red chillies
Salt as per taste
Wash the arvi & pressure cook for one whistle.
They will peel off easily & chop them into slices
In a cooker, add some oil, add the ajwain seeds
Make a paste of onions, ginger & garlic. & add it to the oil
Let fry well & add the tomato puree.
When the oil separates, add the hing, haldi, kasoori methi, red cillies. Fry well
Beat the curd using a spoon. There should be no lumps, it should be creamy.
Add this into the cooker & mix well.
Add the arvi & the salt.
Just put in 1/4 cup of water if you like a thick gravy. If you want more, add more water.
Close the lid of the cooker & wait for 2 whistles on high.
Switch off the gas & let the steam pass.
Open & add the garam masala & mix light handed, ensuring not to mash up the subzi.
Garnish with corriander leaves.
P.S - if your arvi has over cooked during the first cook, then you need not recook them. Just prepare the gravy & add the arvi. But this mehtod ideally allows the arvi to soak in the masalas.
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