The Indian Cookbook

KARAHI ARBEE

Ingredients

Arbi (small size) – ? kg

Garlic Paste – 2 tbsp

Cumin seeds (jeera) – 1tbsp

Mustard seeds – 1 tbsp

Salt – as per taste

Red chillis crushed – as per taste

Garam masala – 1 tbsp

Amchoor – 1 tbsp

Water – ? small cup

Onion – ? cut into round pieces

Coriander leaves – 1 tbsp

Lemon – 1/2

Method

1) Boil Arbi in pressure cooker.

2) Peel arbee and flatten each piece of arbi using the palms of your hand.

3) Deep fry or shallow fry arbi till brown. Take the arbi out of the wok/karahi and keep it on a napkin so that excess oil is absorbed by the napkin

4) Take two tbsp of oil in a wok or frying pan. Put the garlic paste. Wait till it is brown.

5) Add all other ingredients except onion, coriander and lemon i.e. cumin seeds, mustard seeds, salt, red chillis, garam masala, amchoor.

6) Put half cup (small) of water on high flame.

7) Put the fired arbi and stir it well. Make sure you don't break the arbi. Cook for a minute or two.

Garnish the arbi with onions, coriander and lemon