Arbi Vatana Dahiwala / Colocasia Tuber Green Peas Curd Masala .......
Adaption of Leena Muzumdar's Recipe of Arbi Dahiwala ...... I have prepared Besan Curd Masala many a times with pakodas etc. but addition of Arbi / Arvi / Colocasia tuber / Alvamande is new to me ..... Thanks Leena .... We loved this, the only variation is .... I added green peas and lots of garlic with chilli flakes.
Alvamande or Arbi as they are called are my favourite. Though we Saraswath Konkani people do hardly 2-3 items of them there are so many dishes prepared with this vegetable in the Northern Parts of India. I have come across so many recipes recently, that I am really impatient to try them all and share them with all of you. I am sure you too will like them. This is a very versatile tuber vegetable indeed. The trick however, lies in not overcooking them. If overcooked they become mushy and loose not only texture, but also blends in with the masala. So do not over cook them. Once or twice when you cook you will come to know the exact timings of cooking them as the arbi available in some places take more time while some cook very fast. So be your own judge while cooking these vegetables for the timing.
Soak 5-6 large sized alvamande / arbi / arvi in water for 10-15 minutes. This loosens the muddy dirt that sticks to them. Clean well in plenty of water to remove the muddy portions. Put them in pressure cooker and add about 2 cups of water and pressure cook to 2-3 whistles.
Remove and let cool completely. Remove and put the arbi in plenty of cold water to arrest further cooking.
When cool enough gently peel off the skin and cut the arbis into 2 inch thick rings and keep them ready aside.
Peel green peas from pods and steam cook or cook in little bit of water 1 cup of peas. You can put them in a glass bowl and microwave for 2 minutes. I used MW method. Keep them ready aside.
In a bowl add 2 cups of thick curds, 2 cups of water, 2 tablespoon of besan / bengal gram flour and 1 tsp of haldi powder. Now beat all to a very smooth paste. There should be no lumps whatsoever. If too thick you can add in some water. The gravy thickens on cooking.
In a thick bottomed kadai, add 2-3 tblsp of cooking oil and keep it on high heat. When hot enough add in the chopped garlic and fry till light brown in colour, now add in the chopped onions and fry till both are evenly browned in colour on medium heat. When browned, lower the heat to minimum and add in 1 tsp of red chilly flakes and slowly pour in the beaten curd besan mixture, salt to taste and mix well. Bring to a boil on medium heat, keep stirring often to avoid it getting burnt at the bottom.
When the gravy has thickened and bubbles appear lower the heat and add in the cooked arbi and green peas. Mix well and let simmer for 5-10 minutes. Now gravy will have an creamy texture. It too thick add a cup of water and mix well. The “Arbi Vatana Dahiwala” is ready. Remove and serve hot with pulav, rice, roti, paratha or any dish of your choice.