Saturday, June 9, 2012

Aloo / Arabi Leaves Gargata / Curry

Time 30 min
Finely chopped aloo / Arbi leaves 5-6
Tur daal 1 tbsp
Moong daal 1/2 tsp
Masur daal 1/2 tsp
Groundnuts 1 tbsp
Red chili powder 1 tsp
Crushed garlic cloves 5-6
Tamarind paste 1 tsp
Salt to taste
Oil 1 tbsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Fenugreek seeds 1/4 tsp
Chopped green chilies 2
Pinch of asafoetida

Clean aloo leaves, peel stem the way it is shown in the picture. Chop leaves as well as stem.
In presurre cooker, cook aloo leaves  stems, all daals, groundnuts with 3-4 cups of water for 3-4 whistles.
Allow it cool Then with ravi mix well.
In a pan heat oil, add mustard seeds, cumin seeds, asafoetida, green chilies. After mustard seeds pops out. Then add garlic, fry till it turns light brown. Then add red chili powder stir fast, immediately add aloo mixture, tamarind paste, salt. Cook for 10 min. It taste good with bhakari and rice.

U can add less chili powder and add more green chilies or viceversa.


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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