Khatti Arbi Ki Sabzi Recipe – Colocasia In Yoghurt Curry

Khatti Arbi Ki Sabzi Recipe (Colocasia In Yoghurt Curry) a dry yogurt based arbi dish that has mild spice which is well balanced with the sourness from the yogurt. The flavors from the fenugreek seeds, peppercorns, cumin seeds and coconut when ground and added to the curry along with yogurt creates a delicious dish. Course : Side Dish Ingridients : 500 grams Colocasia root (Arbi) , skin peeled and boiled 1/2 cup Curd (Dahi / Yogurt) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Turmeric powder (Haldi) 2 Dry Red Chillies 2 sprig Curry leaves Salt , to taste Oil To Grind 1 teaspoon Black pepper powder 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Methi Seeds (Fenugreek Seeds) 4 tablespoon Fresh coconut , grated  Instructions To begin making the Khatti Arbi Ki Sabzi Recipe, we will first pressure cook the arbi in a cooker with water and little salt for at least 4 whistles.Once it is done, allow the pressure to release naturally and drain all the water and set aside to cool. It will be now easy to peel off the skin, cut the arbi into half.In a mixer, add all the ingredients like black pepper powder, cumin seeds, fenugreek seeds and fresh coconut, add little water and grind into a coarse paste.Heat oil in a kadai, add mustard seeds and allow it to splutter for few seconds. Add in curry leaves and leave it to crackle.Drop in some dry red chillies and saute for few seconds. Add in cooked arbi, salt, turmeric powder and saute well till the arbi is roasted well.Once the arbi is sautéed, you can now add the ground coconut paste and mix well.Also add the curd, toss around so that the masala is coated well. Check for salt, and cook Khatti Arbi Ki Sabzi until the moisture from the curry is evaporated and the dish becomes little dry. Once the Khatti Arbi Ki Sabzi is done you can turn the heat off and serve it in a bowl. Serve the Khatti Arbi Ki Sabzi Recipe along with Gujarati Methi Thepla and Matar Paneer to make it a complete meal.