This should be my second dish with Arabi. Been a long time since I blogged about it. Also been a long time since I blogged in general. Hence Arabi masala.

Even though I have a few new recipes, I didn’t manage to get a good picture before my guests finished it off 😀

Well worth it 🙂

With Arabi masala, I tried a juicy version of this root after quite some time.

Recipe:

• Boil Arabi till it’s soft (say about 250 gms)
• Peel off the skin and cut into 2 or 4 pieces (Peeling off is the annoying part because it’s a bit sticky/slimy 🙂 )
• Keep it aside
• Blend 1 onion, 2 tomatoes, 2 cloves, 1 cardamon, 1/2 cm of cinnamon, 2 black peppers, a spoon of coriander seeds, 4-5 garlic, 1/2 cm of ginger
• In a pan heat 3 spoons of oil
• Add half a spoon of mustard seeds and crush 2 red dry chilies into the hot oil
• Add the blended mix into the hot oil when the mustard seeds start making a sound
• Saute till the mix is dry
• Add salt to taste and a spoon of sambar masala
• Saute for 5 min
• Add dry fenugreek leaves, say 2 spoons
• Add the Arabi
• Add a cup of water and gently stir
• Boil for 2-3 min

Voila!