Ingredients
Method
Pressure cook the Arbi for about 3-4 whistles and peel the skin.
Let it cool and cut into 1 inch cubes.
Chop the tomatoes into 1/2 inch pieces.
In a pot, heat 2-3 tsp oil and splutter the mustard and jeera.
Add the tomatoes and hing and saute for a minute or so until they start to get tender.
Add the arbi and saute for just a minute.
Add a 2-3 cups of water, turmeric, salt and sambar powder and bring to a boil.
Season with fresh Dhania and serve.
| Main | Spices | Generic |
|---|---|---|
| 1 Lb Arbi | 1 tsp Mustard Seeds | Oil |
| 2 large Tomatoes | 1 tbsp Jeera | Salt |
| 1 pinch Hing | ||
| 1 pinch Turmeric | ||
| 2 tsp Sambar Powder | ||
| Fresh Dhania |
Method
Pressure cook the Arbi for about 3-4 whistles and peel the skin.
Let it cool and cut into 1 inch cubes.
Chop the tomatoes into 1/2 inch pieces.
In a pot, heat 2-3 tsp oil and splutter the mustard and jeera.
Add the tomatoes and hing and saute for a minute or so until they start to get tender.
Add the arbi and saute for just a minute.
Add a 2-3 cups of water, turmeric, salt and sambar powder and bring to a boil.
Season with fresh Dhania and serve.
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