Welcome to Digitalcutlet

Arbi Jhol

arbi-jhol

It is best to use small arbi for this recipe and not the big ones as they could unfavourably alter the overall taste of the vegetable curry.

Ingredients:
Colocasia (arbi), cut into round pieces (1 cup)
Ginger (adrak) (1-inch)
Tomato, puréed (3)
Green chillies (hari mirch), finely chopped (2)
Lotus seeds (makhana) (8 to 10)
Desi ghee (4 tbsp)
Coriander leaves (hara dhania), finely chopped (2 tbsp)
Carom seeds (ajwain) (½ tsp)
Asafoetida (hing) (a pinch)
Haldi Turmeric Powder (½ tsp)
Dhaniya Coriander Powder (1 tsp)
Dry fenugreek leaves (kasuri methi) (1 tsp)
Garam Masala Powder (½ tsp)
Lal Mirch Red Chilli Powder (¼ tbsp)
Salt (to taste)

Procedure:
step-1
Peel and thoroughly wash the arbi. Then, chop them up into round and thick pieces of about ¼-inch diameter. 


step-2
Wash the tomatoes and cut them into big pieces.

step-3
Take the stalks off the green chillies and then thoroughly wash them.

step-4
Peel, wash and dice the ginger into big pieces.

step-5
Now, grind up all these ingredients to make a fine paste. 


step-6
Heat ghee in a kadhai and toss the arbi pieces into it. Keep frying on a medium flame until they have turned slightly brown in colour. Once done, take them out onto a plate. 


step-7
Now, add the lotus seeds to the same ghee and keep frying till they too have turned slightly brown. Take them out into a separate bowl. 


step-8
Lower the flame and add the ajwain to the left-over ghee. Keep sautéing for a few seconds before adding in the hing, the Haldi/Turmeric Powder, the Dhaniya Coriander Powder, and kasuri methi. Continue to sauté for a few more seconds. 


step-9
Next, add in the tomato-green chilli-ginger paste. Also, add in the Lal Mirch/Red Chilli Powder. Keep stirring continuously till the oil has started to separate from the mix.

step-10
Once the masala has been mixed together well, pour in 2 cups (500 to 600 ml) of water. Now, add in salt, the Garam Masala Powder and the fried arbi pieces.

step-11
Keep cooking the Jhol until it has come to simmer once. Then, lower the flame and keep cooking for 3 to 4 minutes. 


step-12
Next, add in the lotus seeds and the hara dhania. Mix well.

step-13
Arbi Jhol is now ready. Take it out in a bowl and pour some ghee over the curry to enhance its flavour.

serving tip
Garnish with hara dhania and serve steaming hot with poories.