Uttar Pradesh
Arbi Jhol
- Duration: 30 minutes
- Serves: 2 to 4 people
Trivia Tadka
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)
- MTR Haldi Turmeric Powder (½ tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- Dry fenugreek leaves (kasuri methi) (1 tsp)
- MTR Garam Masala Powder (½ tsp)
- MTR Lal Mirch Red Chilli Powder (¼ tbsp)
- Salt (to taste)
Method
- Peel and thoroughly wash the arbi. Then, chop them up into round and thick pieces of about ¼-inch diameter.
- Wash the tomatoes and cut them into big pieces.
- Take the stalks off the green chillies and then thoroughly wash them.
- Peel, wash and dice the ginger into big pieces.
- Now, grind up all these ingredients to make a fine paste.
- 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.
- 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.
- Lower the flame and add the ajwain to the left-over ghee. Keep sautéing for a few seconds before adding in the hing, the MTR Haldi/Turmeric Powder, the MTR Dhaniya Coriander Powder, and kasuri methi. Continue to sauté for a few more seconds.
- Next, add in the tomato-green chilli-ginger paste. Also, add in the MTR Lal Mirch/Red Chilli Powder. Keep stirring continuously till the oil has started to separate from the mix.
- Once the masala has been mixed together well, pour in 2 cups (500 to 600 ml) of water. Now, add in salt, the MTR Garam Masala Powder and the fried arbi pieces.
- Keep cooking the Jhol until it has come to simmer once. Then, lower the flame and keep cooking for 3 to 4 minutes.
- Next, add in the lotus seeds and the hara dhania. Mix well.
- Arbi Jhol is now ready. Take it out in a bowl and pour some ghee over the curry to enhance its flavour.
- Garnish with hara dhania and serve steaming hot with poories.
