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Home Dish Arbi ka khatta Salan

Arbi ka khatta Salan

Name: How to cook Arbi ka khatta Salan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Arbi ka khatta Salan

#ga24 #cookpadindia #Hyderabadi A tangy super delicious side dish of Hyderabad City. It can be made with or without Lamb bone-in. Colocasia is simmered in a thick Tomato and Tamarind gravy with simple spices and is best enjoyed with Rice. Simple comfort food. It's a good option for Lunch as it's a gravy and is the best one to be had with Rice. It's a good option to have with Chapatis too. It can be made with Beef as well. Though addition of Mutton or Lamb bone-in makes it more delicious. This simple yet a flavourful dish is relished even without any meat. It is also made with Drumsticks, Potatoes, Okra etc. The basic gravy is the same except for the addition of the Vegetable as used. Tangy and delicious. It pairs well with simple boiled Rice. Even Chapatis or Rotis tastes equally yummy with this amazing gravy.

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

500 gm

Colocasia or Arbi

500 gm

Lamb bone-in

2-3 tbsp

Oil

2 tsp

Ginger Garlic Green Chilli paste

2 tsp

Salt or to taste

1 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

1 tsp

heaped Coriander powder roasted

1 tsp

Cumin powder roasted

chopped Onions

4-5

chopped Tomatoes

1 bunch

chopped Coriander Leaves

2 sprigs

Curry Leaves

1 ball of

Tamarind (Lemon sized)

Cooking instructions

* Step 1

Wash and peel the skin of the colocasia with a kitchen knife. Alternately, you can also boil them for about 8-10 minutes and then easily remove the skin.

* Step 2

Oil your hands before doing so, as this will prevent from any itching whatsoever. Cut each horizontally into two from the centre. Heat oil in a pressure cooker.

* Step 3

Add curry leaves at first and then sliced onions with ginger garlic paste. Now add chopped tomatoes too once the onions get browned. Saute it well until the raw smell fades away. Now add mutton pieces. Next add in all the spices too. Cumin and coriander seeds should be roasted slightly before pounding.

* Step 4

Allow it to simmer. Cover and cook on a low heat for 10 minutes. Now close the lid and pressure cook on high for 8 whistles or until done. Once the pressure settles down on it's own, add the tamarind water. Tamarind should be soaked in about a cup of water and then squeezed to take out the pulp. Also add the colocasia or arbi. Add more water if desired. Add two to three slit green chillies too but not more.

* Step 5

Adding tamarind should be according to your family's preference. Feel free to add more or less. Allow it to simmer again for around 20 minutes. The gravy should be semi thick. Do not make it watery. If there's lot of water, allow it reduce by cooking on a high heat.