Lunch at home after stuffing yourself with so much outside food was a major relief & the tummy was happy to get some rest.
The refigerator showed only some arvi (colocasia) & ghiya (bottle gourd). Decided on a Menu of ajwain- arvi, mutar-paneer gravy & chapatis.
1/2 kg - arvi / colocasia
3/4 tbspn - ajwain / carom / bishop seeds
1 tspn - haldi
1/2 tspn - amchur
1 tspn - chilli powder
a pinch of hing
1/2 tspn - garam masala
1 big onion - finely sliced
When you are buyin arvi try and keep them of the same size as much as possible & avoid ones with small protrusions.
Scrape the arvi & cut them lenghtwise into 1/4 app. inch slices i.e., not wafer thin nor very thick.
Wash them & pat dry them well.
In a kadai heat a good amount of oil. Dont use too much oil, lest the rest needs to be reused, but take enough to fry a small batch of arvis.
Fry the arvis till golden brown. Dont worry the arvi will not soak up too much oil & you will see after all the arvis are done that not much oil has been consumed.
In another kadai, take very little oil just about 1 tspn (or even less if you're using a non-stick pan) & add the ajwain / carom seeds.
Add the hing & the onions & fry till pinkish brown.
Add the fried arvi, the haldi, amchur, red chilli powder & garam masala.
Close the lid & cook for another 2 minutes & serve with a dash of lemon