Traditional Tamatar Wali Arbi Sabzi Recipe Recipe

To begin making the Tamatar Wali Arbi Sabzi formula, wash the colocasia under running moisture to get rid of the mud.Soak the tamarind in one cup of moisture for fifteen mins.Pressure stew with 2 cups of moisture, tamarind moisture for 2 whistles.

Let the pressure release naturally and open the pressure cooker.

Remove the peels of the arbi/colocasia and  cut them into roundels and keep aside.bring to temperature a tablespoon of cooking oil in a heavy bottomed skillet, mix in the colocasia roundels and shallow skillet-fry until they turn golden brown and keep aside.mix in the remaining cooking oil to the skillet, mix in in the panch phoran and let the seeds splutter. mix in the onions and garlic, saute until it turns golden brown.mix in the tomatoes and saute until it turns soft and mushy. mix in the turmeric, kashmiri red chilli, coriander dusting seasoning and combine well.Now, mix in the shallow fried colocasia roundels, augment the taste with table salt and combine well.Let the colocasia roundels absorb the tomato broth into it and turn a bit soft.

Keep stirring Occasionally.Once done, switch off the bring to temperature, finish off Tamatar Wali Arbi Sabzi with coriander leaves and dish up.dish up the Tamatar Wali Arbi Sabzi formula along with Tawa Paratha, Dal Tadka and Kachumber Salad for a simple yet mouth-watering weeknight dinner.