1 1/2 cups peeled colocassia (arbi) slices
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp finely chopped green chillies
1/2 tsp lemon juice
1/2 tsp carom seeds (ajwain)
1 tsp oil
2 tbsp milk
1 tbsp fresh cream
salt to taste
To Be Mixed Into A Masala2 tbsp thick curds (dahi)
1 tsp besan (bengal gram flour)
2 tsp chopped coriander (dhania)
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1 tsp oil
For The Garnish2 tsp chopped coriander (dhania)
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp finely chopped green chillies
1/2 tsp lemon juice
1/2 tsp carom seeds (ajwain)
1 tsp oil
2 tbsp milk
1 tbsp fresh cream
salt to taste
To Be Mixed Into A Masala2 tbsp thick curds (dahi)
1 tsp besan (bengal gram flour)
2 tsp chopped coriander (dhania)
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1 tsp oil
For The Garnish2 tsp chopped coriander (dhania)
Method
- Combine the oil, ginger-garlic paste, green chillies, lemon juice and carom seeds in a microwave-proof bowl and microwave on high for 1 minute.
- Add the prepared masala, colocassia, milk, cream and salt, mix gently and microwave on high for 9 minutes, while stirring twice in between.
- Serve hot garnished with coriander.