AJWAIN ARVI - COLOCASIA WITH CAROM SEEDSD

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.

Ingredients -

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

Method -

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