| arvi/ eddoe |
1/2 kg |
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| green chillies |
3, slitted |
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| tomato |
1 small, chopped |
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| red chili powder |
1tbsp |
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| coriander powder |
1tsp |
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| turmeric powder |
1/4tsp |
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| cumin seeds |
1tsp |
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| ajwain |
1/2tsp |
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| aniseed |
1/2tsp |
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| fennel seeds |
1/2tsp |
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| fenugreek seeds |
1/4tsp |
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| salt |
to taste |
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| curry leave |
1 or 2 |
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| lemon juice |
2tbsp |
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| oil |
2tbsp |
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| Method: |
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| Boil arvi
whole; remove skin when its tender and slice into halves. |
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| Heat oil in
a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a
minute. |
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| Add tomato
and fry until tomato is completely fried and its water is dried |
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| Stir in red
chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds;
saute for 2 minutes. |
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| Add in
arvi, green chillies and lemon juice; stir fry for 1 minute. |
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| Cover and
cook for 8 to 10 minutes on low heat until oil separates. |
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| Serve hot
with chapati or naan. |
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| Serves 4. |
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