Pressure cook arbis till 2 whistles are given out. Cool slightly and peel. Grease a chopping board and knife, keep the arbis on the board and gently press with the knife.
Heat 3 tbsps oil in a non stick pan, add the arbis, cover and cook on low heat, turning sides, till they turn golden brown and crisp all around. Whisk together yogurt, gram flour, red chilli powder, turmeric powder, salt, garlic paste and ginger paste in a bowl. Heat the remaining oil in a non stick kadai. Add asafoetida, red chillies and carom seeds and sauté till fragrant. Add yogurt mixture and cook, stirring continuously, till the mixture thickens. Add dried mango powder, arbis and mix. Add half the coriander leaves and mix.
Transfer into a serving bowl.
Garnish with remaining coriander leaves and red chilli and serve hot.
तैयारी का समय : १६-२० मिनट
खाना पकाने के समय : ११-१५ मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : नरम
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.