Arbi Curry
Instructions:
1. Temper the Ghee
Heat ghee in a pan. Add carom seeds and let them crackle.
Add a pinch of hing.
2. Sauté the Base
Add ginger garlic paste and sauté for a minute until aromatic.
Stir in the tomato puree and green chili.
3. Spice it Up
Mix in turmeric, red chili powder, garam masala, and salt.
Cook the masala for 5 minutes on medium heat until it thickens and deepens in color.
4. Simmer with Arbi
Add the sliced, boiled arbi and 1½ cups of water.
Let the curry simmer for 6–8 minutes until the gravy thickens and the arbi absorbs the flavors.
5. Serve
Garnish with fresh coriander leaves and serve hot with roti, paratha, or rice.
Special Comments
This curry is a brilliant way to make arbi shine—earthy, slightly crispy from pre-boiling, and enriched with bold masala flavors.
Arbi Curry
Notes/ Precautions
Boiling Tip – Don’t overboil the arbi; it should be just soft enough to slice but not mushy.
Avoid Stickiness – After boiling, cool the arbi and lightly toss in a little oil to prevent them from sticking.
Variation – For a richer gravy, add a tablespoon of fresh cream or cashew paste at the end.
Stir Gently After Adding Arbi- Arbi is delicate and breaks easily. Once added to the curry, stir gently to avoid making the gravy too thick or lumpy.