Arbi ki Kadhi (Vrat)

Ingredients

• Arbi (Colacasia), boiled, peeled and mashed smooth 1/2 kg
• Sendha namak (rock salt) 2 tsp
• Chilli powder (or to taste) 1/4 tsp
• Singhare (water chestnuts) ka atta 1/2 cup (60 g)
• Ghee (Clarified butter)  for deep frying
• Sour dahi (yogurt) 1/2 cup (100 g)
• Kadhi patta 1 sprig
• Zeera (cumin seeds) 1/2 tsp
• Sabut lal mirch (whole red pepper) 2
• Chopped ginger 1 tbsp
• Dhania (coriander) powder, optional 1/2 tsp
• Water 4 cups
• Chopped hara dhania (Coriander leaves) for garnish

Preparation

• Mix arbi, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter of dropping consistency. Whip to incorporate air till light.

• Keep aside 1/4 of the mixture, and fry pakories with the rest-- Heat ghee till a drop of batter dropped in comes up at once. Drop teaspoonfuls into the ghee, lower the heat, and let fry to a golden colour. Drain on to an absorbent paper and keep aside.

• Add dahi to rest of the mixture and form a smooth paste, and then add the water.

• In a deep, heavy based pan, heat 2 tbsp of ghee from the kadahi and add kadhi patta, zeera and sabut mirch. When slightly darkened add ginger and saute a little. Add the dahi mixture, salt and dhania powder and bring to a boil and then simmer over low heat till thickened a bit (about 5 minutes), stirring fairly frequently to avoid scorching.

• Add the pakories, simmer a couple of minutes more and serve hot garnished with the hara dhania.