Ingredients:
-Arvi (Taro root) 750g
-water as required
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Kali mirch (Black peppercorns) ½ tsp
-Methi dana (Fenugreek seeds) ⅛ tsp
-Rai dana (Mustard seeds) 1 tsp
-Saunf (Fennel seeds) ½ tbs
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Red button chillies) 3
-Ajwain (Carom seeds) ¼ tsp
-Cooking oil 3-4 tbs
-Kalonji (Nigella seeds) ½ tsp
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) finely chopped 1 small
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Water 2 tbs
-Iodized Himalayan pink salt ½ tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Hari mirch (Green chillies) 4-5
-Lemon juice 1 & ½ tbs
-Hara dhania (Fresh coriander) chopped handful
Directions:
When preparing Arvi (Taro root) curries, handling raw Arvi can cause an irritating, persistent itch or a burning sensation on the hands. This is caused by calcium oxalate present in the raw taro root.
How to Avoid Itching/Burning?
- Wear gloves.
- Coat your hands generously with oil.
- Rub lemon juice or vinegar on your hands before touching the arvi.
- Boil the raw arvi for 5-6 minutes. Let it cool down and then peel off the skin.
Prepare Achari Arvi:
-In a tarka pan, add coriander seeds, black peppercorns, fenugreek seeds, mustard seeds, fennel seeds, cumin seeds, red button chilli, carom seeds, roast on low flame until fragrant.
-Transfer it to a mortar pestle, crush well & set aside.
-In a wok, add cooking oil & heat it.
-Add nigella seeds & cumin seeds then fry for 30 seconds.
-Add onion, sauté on medium flame until translucent.
-Add ginger garlic paste, sliced taro root, mix well & cook on medium flame for 1-2 minutes.
-Add water, pink salt, kashmiri red chilli powder, crushed achari spices (2-3 tbs or to taste). Mix well & cook on medium flame for 1-2 minutes. (Add 2-3 tbs water if required)
-Add green chillies, cover & cook on low flame for 5-6 minutes.
-Remove the cover, mix well, add lemon juice, mix well, sprinkle fresh coriander.
-In a serving plate, add achari arvi, garnish with fresh coriander & serve!
Ajza:
-Arvi (Taro root) 750g
-water as required
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Kali mirch (Black peppercorns) ½ tsp
-Methi dana (Fenugreek seeds) ⅛ tsp
-Rai dana (Mustard seeds) 1 tsp
-Saunf (Fennel seeds) ½ tbs
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Red button chillies) 3
-Ajwain (Carom seeds) ¼ tsp
-Cooking oil 3-4 tbs
-Kalonji (Nigella seeds) ½ tsp
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) finely chopped 1 small
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Water 2 tbs
-Iodized Himalayan pink salt ½ tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Hari mirch (Green chillies) 4-5
-Lemon juice 1 & ½ tbs
-Hara dhania (Fresh coriander) chopped handful
Direction:
When preparing Arvi (Taro root) curries, handling raw Arvi can cause an irritating, persistent itch or a burning sensation on the hands. This is caused by calcium oxalate present in the raw taro root.
How to Avoid Itching/Burning?
-Arvi handle karte waqt gloves pehnein
-Haathon par achi tarah oil laga lein
-Arvi chhoone se pehle haathon par lemon juice ya vinegar laga lein
-Kachhi arvi ko 10–15 minutes ubal lein, thandi hone dein phir chilka utar lein
Prepare Achari Arvi:
-Ek tarka pan mein sabut dhania , kali mirch, meethi dana, rai dana, saunf, zeera, sabut lal mirch, ajwain dalein aur low flame par bhun len jab tak khushboo na aa jaye.
-Mortar pestle mein daal kar achi tarah crush karlen & side par rakh den.
-Ek wok mein cooking oil dalein aur garam karlen.
-Kalongi aur zeera dalein phir 30 seconds fry karen.
-Pyaz dalein, medium flame par translucent hone tak sauté karen.
-Adrak lehsan paste, sliced arvi dalein, mix karen aur medium aanch par 1-2 minutes pakayein.
-Paani, pink salt, kashmiri red chilli powder, crushed spice mixture dalein aur achi tarah mix karen phir medium flame par 1-2 minutes pakayein. (Zaroorat ho toh 1-2 tbs paani add karen)
-Hari mirch dalein, dhak kar low flame par 5-6 minutes pakayein.
-Dhakkan hata kar mix karen, lemon juice dalein, mix karen, hara dhania sprinkle karen.
-Serving plate mein achari arvi nikalen, fresh hara dhania se garnish karen aur serve karen!
