Arum gravy
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Arum gravy
| Rate this recipe! |
Recipe Submitted by:
| Servings | Prep Time |
| 5people | 20mins |
| Cook Time | Passive Time |
| 20mins | 10mins |
| Servings | Prep Time | Cook Time | Passive Time |
| 5people | 20mins | 20mins | 10mins |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 4 Onions
- 1-2 Green Chillies
- 4 tomatoes
- 500 g Arum
- 1 tsp Coriander powder
- 1 tsp Carom seeds ajwain
- 1/2 tsp Salt
- 1/2 tsp aesofiteda hing
- 1 tsp Red chilli powder
- 1/2 tsp Kitchen king masala
- 1 tbsp Oil
- 1 tbsp Ginger-garlic paste
- 2 tbsp Coriander leaves
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric powder
| Ingredients
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Instructions
- Peel arum and wash it properly, keep it for five minutes after applying salt
- Wash it again. Saute it in a pan till it becomes tender.
- Take oil in pan, add hing, ginger garlic paste. Saute for a minute.
- Add onion, green chillies, saute again.
- When brown add tomatoes, aall the spices, and cook till oil separates out.
- Add arum and saute so that it absorbs masala.
- Add water to make gravy.
- Cook it covered on low flame for 10 minutes.
- Garnish with garam masala and coriander leaves
