Arbi ka khatta Salan

Name: Arbi ka khatta Salan
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 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; 3 chopped Onions; 4-5 chopped Tomatoes; 1 bunch chopped Coriander Leaves; 2 sprigs Curry Leaves; 1 ball of Tamarind (Lemon sized)

ZMA @zesty5

#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.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

500 gmColocasia or Arbi
500 gmLamb bone-in
2-3 tbspOil
2 tspGinger Garlic Green Chilli paste
2 tspSalt or to taste
1 tspRed Chilli powder
1/2 tspTurmeric powder
1 tspheaped Coriander powder roasted
1 tspCumin powder roasted
3chopped Onions
4-5chopped Tomatoes
1 bunchchopped Coriander Leaves
2 sprigsCurry Leaves
1 ball of Tamarind (Lemon sized)

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Steps

35-40 minutes

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.
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.
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.
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.
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.
6

Serve this hot with Rice, Phulkas or Chapatis. Enjoy!

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ZMA @zesty5

on April 04, 2024 01:58

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.