AJWAIN ARBI

Ingredients 6 medium size Taro roots (arbi) or about 3 cups sliced taro roots 3 tablespoons oil 4 whole dry red pepper 1 teaspoon carom seeds (ajwain seeds) 2 teaspoon coriander powder 1/4 teaspoon turmeric 1/4 teaspoon red chili powder 1 teaspoon salt adjust to taste 1/2 teaspoon mango powder (amchoor) adjust to taste

Method 1. Wash the taro roots and pat dry. Peel them and slice them about 1/8 thick. 2. Heat the oil in a frying pan over medium high heat. 3. Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color. 4. Add sliced taro roots stir-fry for 2 to 3 minutes and cover. 5. Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender. 6. Next add salt stir and cover for about 2 minutes. 7. Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir. 8. Taro roots will be lightly crunch. 9. Enjoy it!

BHINDI MASALA
250 gms (1/2 lb) Bhindi (Ladies Finger/ Okra) 3 medium Tomatoes, chopped 5-6 Cashew Nuts, toasted 1 Green Chilli, deseeded and chopped 1/2 teaspoon Ginger, finely chopped 2 cloves Garlic 4 tablespoons Curd (Yogurt) (not sour) 1 large Onion, finely chopped 2 teaspoons Cumin-Coriander Powder 1/4 teaspoon Turmeric Powder 1/2 teaspoon Red Chilli Powder 1/2 teaspoon Garam Masala 1/4 teaspoon Fennel Seeds 1 tablespoons Coriander Leaves, finely chopped 1 tablespoons + 2 tablespoons Oil Salt

Directions:
1. Coarsely crush green chilli, ginger and garlic in grinder and make a paste. Crush tomato in blender or grinder and make a smooth tomato puree. Crush cashew nuts in a grinder to make a medium coarse powder. 2. Remove head and tail of each bhindi and cut it into 1.5-inch long pieces. Heat 1 3. 4. tablespoons oil in a pan over medium flame. Add bhindi and sprinkle some salt over it. Shallow fry bhindi until it turns dark green and shrinks considerably from its original size (approx 6-8 minutes). Turn off the flame and transfer shallow fried bhindi to a plate. Heat remaining 2 tablespoons oil in a pan. Add fennel seeds, when they begin to crackle, add finely chopped onion and saut until it turns light brown. Add green chilliginger-garlic paste (prepared in step-2) and saut for a minute. Add tomato puree (prepared in step-3) and cook until oil starts to separate from it. Add turmeric powder, red chilli powder, garam masala and salt; mix well. Add curd, cumin coriander powder and crushed cashew nuts and mix well. Add shallow fried bhindi and mix well. Cook it over medium flame for 2-3 minutes. Turn off the flame and transfer prepared curry to a serving bowl. Garnish bhindi masala gravy with coriander leaves and serve hot.

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Tips and Variations:

Make sure, curd is not sour otherwise taste of curry will turn mild sour. Add 1 teaspoon sugar to balance out tangy flavor of curry.