Masaledar Arabi (Colocasia)

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This dish i prepared carefully as some time it never comes out perfect.now i saw my daughter used corn flour which make the arvi crispy and  not stick to another this is really very useful and now i make it oftenly bec it is easy to make. i make it in two types witout onion only used dry masala .but here i make with onion ginger garlic. its taste is good   u can try it

Ingredients:
Arabi: 1/2 kg
Cornflour: 2 tbsp
Ginger-garlic paste: 1 tsp
Tomato puree: 1/2 cup
Green chilies: 2-3
Coriander powder: 1 tbsp
Red chilli powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Garam masala: 1/2 tsp
Cooking oil: 4 tbsp
Salt: To taste
Coriander leaves for garnishing
Method:
Boil arbi in pressure cooker for only 2 whistles. Peel the skin after it cools down.
Now press arbi one by one in the palm using a cloth.
Coat arbi with cornflour.
Take 2 tbsp oil in non stick flat pan and shallow fry on slow fire till it becomes crisp.
Pour oil in a cooking pan and add onions and ginger-garlic paste and fry till it becomes brown. Add coriander powder, turmeric powder, tomato puree and chilli powder and fry till it leaves oil.
Now add arabi with 1/2 cup water to mix it with masala and add salt. Cook till water is absorbed.
Add garam masala and mix.

Garnish with coriander and serve with hot chapatis or parathas or naan.

Tips:
1. Mix coriander powder, turmeric powder and chilli powder in a small quantity of water 5 minutes before adding to the pan. This leaves fresh masala taste and does not get burned.

2. This curry can be made with gravy by adding 1/2 cup of water more.
SENDING TO AIPI AND PRIYA'S BOOKMARK RECIPE EVERY TUESDAY