- WASH the arvi thoroughlyand cook with enough water till done. Add lemon juice and bring to a boil again. Drain. When cool, peel and quarter lengthwise and reserve in a panful of water.
- Grate the jaggery and reserve in three tbs water.
- Heat oil in a pan. Add garlic and saut over medium heat until light brown. Add mustard seeds, cummin seeds, urad dal and whole red chillies.
- Stir until the seeds begin to crackle. Add curry leaves. Stir for a minute. Add onions and saut until golden. Add tomato puree, tamarind pulp, chilli powder and turmeric powder.
- Stir-fry until the oil floats on top. Add salt and three cups water. Bring it to a boil. Lower the heat, add arvi and jaggery. Bring it to a boil again.
- Lower the heat, simmer, stirring occasionally, until the gravy reaches thin sauce consistency. Remove and adjust the seasoning.
Khatti Arvi Ka Saalan
#myrecipe
By Unnati Pandit
Apr, 15th
617
Servings
4 persons
Cook Time
50 minutes
Ingredients
14
- 16
Ingredients
- 16 medium sized arvi
- 2 tsp (10 ml) lemon juice
- 5 tbs (75 ml) oil
- 8 flakes (16 g) garlic
- 1/2-tsp (2 g) mustard seeds
- 1/2-tsp (2 g) cummin seeds
- 1 tsp (5 g) urad dal
- 4 whole dried red chillies
- 16 curry leaves
- 200 g onions, chopped fine
- 3/4 cup (180 ml) fresh tomato puree
- 4 tbs (60 ml) Tamarind pulp
- 3 tsp (15 g) coriander powder
- 1 1/2 tsp (7 g) chilli powder
- 1 tsp (5 g) turmeric powder
- 1 tbs (15 g) jaggerySalt to taste
Instructions
Notes/Tips
To serve: Remove to a serving bowl and serve with steamed rice.
