Arbi Vatana Dahi wali Subzi/ Colocasia Root (Tuber) Green Peas Curd Masala.

"Arbi Vatana Dahi wali Subzi/ Colocasia Root (Tuber) Green Peas Curd Masala" ... a delicious curd based curry prepared with Alvamande (Arvi/ Arvi/ Kesuvina Gedde/ Colocasia Root/ Taro Root) ... tastes awesome served with rice or moong dal- rice khichidi ... Yummilicious ....

** Alvamande (in Konkani) is also known as Arbi/ Arvi/ Colocasia Root/ Taro root/ Kesurvina Gedde in different language. This is usually available all round the season and both dry and curry based recipes are prepared out of the same. This is one of our favorite root veggie and hummana a hing based curry from GSB Konkani Saraswat Cuisine is prepared most of the time as it tastes wonderful served with rice. 

** Though the patrade paana/ colocasia leaves are extensively used in Saraswat homes somehow the root veggie is not very popular at least it was not in my maternal home and I never ate it much before my marriage. I guess this root vegetable is more so famous in the northern parts of India. I came across many recipes from my friends and on net recently, and I am looking forward to preparing them as and when possible. 

** This is a versatile tuber vegetable and the trick for a perfect and tasty curry lies in not overcooking them. If overcooked they become mushy and loose not only texture, but also blends in with the masala. So be careful when you cook them and if you are new don't worry you may fail once but sure to get it right the next time. Again, if you follow the instructions properly I assure you will succeed every time.

** Most of the dishes I prepared before using arvi were based from our Konkani dishes like hummana and panna upkari. This time I have prepared curd based curry to which besan/ gram flour is added as thickening agent. Thanks to Leena Muzumdar's for sharing this recipe in a food blog, I have made a few changes by adding on green peas, garlic and chilli flakes. Tastes awesome served with Moong Dal-Rice Khichidi. 

** Here is my simple recipe for "Arbi Vatana Dahi wali Subzi/ Colocasia Root (Tuber) Green Peas Curd Masala" ... my style ...

** Soak 6-8 large sized alvamande/ arbi/ arvi/ colocasia root/ kesuvina gedde in water for 10-15 minutes. This loosens the muddy dirt that sticks to them. Scrub and 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 on medium heat to 2-3 whistles.

** Let the pressure in the cooker fall by itself, when able to open the lid do so immediately and add the cooked arbi in plenty of cold water to arrest further cooking. When cool, gently peel off the skin and cut the arbi's into 2 inch thick rings and keep them aside ready. You can check out on the picture collage attached for the same. 

** Peel 200 gms of green peas/ vatana from pods, wash and cook them in a vessel with little water until cooked. You can also put it in a glas bowl and microwave for 2-3 minutes till done. I used the MW method. Keep them ready aside when done.  

** Peel 8-10 large sized garlic/ losun/ lehsun and chop them to small pieces. Also peel and chop to fine pieces one large sized Onion/ Piyavu/ Kanda. Keep them both separately ready aside to be used later. 

** In a bowl add 2 cups of thick curds/ dahi/ yogurt, 2 cups of water, 2 tablespoon of besan/ bengal gram flour and 1 tsp of haldi/ turmeric powder. Now beat all together to a very smooth consistency. 

** Take care to see that there are no lumps whatsoever in the batter. If too thick you can add in some extra water. The gravy thickens on cooking and in case it does, you can always add some lukewarm water before serving.

** Heat 2-3 tblsp of cooking oil/ tel/ tela in a thick bottomed kadai, add in chopped garlic and fry till light brown in colour, now add the finely chopped onions and fry till both are evenly browned in colour on medium heat. 

** Lower the heat to minimum, add 1 tsp of red chilly flakes and slowly pour in the beaten curd besan mixture, salt/ namak/ meeta 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 on surface add in the cooked arbi pieces and green peas. Mix well and let simmer for 5-10 minutes. Now gravy will have an creamy texture. If too thick add a cup of water and mix well. 

** "Arbi Vatana Dahi wali Subzi/ Colocasia Root (Tuber) Green Peas Curd Masala" is done and ready to be served. Tastes awesome with pulav, rice, roti, paratha or any dish of your choice, though I loved it with rice-moong dal khichidi.