Recipe: Arbi Ka Rasa (Dahi Wali Arbi)

A tangy curry of tender arbi cooked in a yoghurt-based gravy, Arbi Ka Rasa adds a savoury touch to a Braj-inspired festive spread.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500 g arbi
• 1 cup thick yoghurt, whisked
• 1 tsp besan
• 2 tbsp oil
• 1 tsp cumin seeds
• ½ tsp ajwain
• ¼ tsp hing
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp amchur powder
• ½ tsp garam masala
• 1-2 green chillies, finely chopped
• 2 tbsp fresh coriander, chopped
• Salt, to taste

Get the ingredients here

Method

1. Pressure cook the arbi in ½ cup water for 2 whistles on medium heat until just tender. Cool, peel and cut into thick pieces.
2. Heat oil in a pan and lightly fry the arbi until the edges turn golden. Remove and set aside.
3. Whisk the yoghurt with besan, turmeric, coriander powder, red chilli powder and salt until smooth.
4. Heat the remaining oil. Add cumin, ajwain and hing.
5. Lower the heat and gradually add the yoghurt mixture, stirring continuously.
6. Add water to create a thin gravy and bring to a gentle simmer.
7. Add the fried arbi and green chillies. Simmer for 8-10 minutes.
8. Finish with amchur, garam masala and fresh coriander.

Tip: Whisking besan into the yoghurt and adding the mixture over low heat helps prevent the curd from splitting and gives the rasa a smooth consistency.