Dry Arvi (Colocasia)
Pic 4 Over the years, this recipe has somehow become my signature recipe, which is loved by all. I'm sure most of you know it already as its a vey common recipe in north India. Still trying to put it together for my friends who want to try their hand at it. It just requires a bit of patience :) !!! Ingredients: Pic 1 250 gm Arvi boiled (preferably a day before, cold arvi is less sticky to peel & slice) 1 Green chilli (chopped) 2 Tbsp. Oil (I use soyabean oil, any oil would do) 1/4 Tsp. Hing (I use powdered one) 2 Tsp. Ajwain (Carom seeds) 2 Tsp. Coriander powder 1 Tsp. Kashmiri red chilli powder (Deghi mirch- less spicy, more colour) 1/2 Tsp. Turmeric 1 1/2 Tsp. Salt (or to taste) 2 Tsp. Chaat masala 2 Tbsp. Thick Dahi/Curd Method: 1. Peel & slice the boiled arvi into thick discs. (Refer pic 1) 2. Heat oil in a non-stick pan. 3. Put Hing, ajwain seeds & let it sizzle. 4. Add all the dry spices- coriander powder, chilli powder, turmeric, salt & chaat masala. 5. Add D