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Chempotty Estate
Cheema Chembu (Large Arbi) - Organic - 1 kg
Vegetables
This is a much bigger Arbi variety than the regular small one available in the market.
The farmer has shared a couple of recipes.
Recipe:
Wash the Chembu/Arbi. The big ones can be slit into halves. Pressure cook the Chembu upto 3 whistles. Remove the peel and have it with curd chutney.
Curd and bird's eye chilli chutney:
Wash a few chillies and shallots. Put them in the chutney jar with a little curd and salt to taste. Pulse it twice. Pour it into a bowl and add a little more curd. Mix well.
Serve with boiled Chembu
Arbi ji Sabji ( North Indian style):
Pressure cook 250gms of Arbi ( cutting it into 4-5 pieces). Peel it and flatten each piece like a tikki. Deep fry till it turns light brown. Remove the pieces and drain on to a tissue.
Finely chop 3 tomatoes. Slice 2 medium sized onions.
In a kadai pour a little oil. Splutter a tsp of ajwain. Add the sliced onions and saute. Once they turn pink, add a tsp of chilli powder and 1/4tsp of turmeric. Stir and add the tomatoes. Add salt to taste. Cook till it turns mushy, stirring it.
Now add the fried arbi and lightly cover it with the masala and cover and cook for 2-3mins.
Remove the lid and turn it again carefully.
Yummylicious Arbi is ready.
Tastes best with Phulka, paratha or Naan.
The farmer has shared a couple of recipes.
Recipe:
Wash the Chembu/Arbi. The big ones can be slit into halves. Pressure cook the Chembu upto 3 whistles. Remove the peel and have it with curd chutney.
Curd and bird's eye chilli chutney:
Wash a few chillies and shallots. Put them in the chutney jar with a little curd and salt to taste. Pulse it twice. Pour it into a bowl and add a little more curd. Mix well.
Serve with boiled Chembu
Arbi ji Sabji ( North Indian style):
Pressure cook 250gms of Arbi ( cutting it into 4-5 pieces). Peel it and flatten each piece like a tikki. Deep fry till it turns light brown. Remove the pieces and drain on to a tissue.
Finely chop 3 tomatoes. Slice 2 medium sized onions.
In a kadai pour a little oil. Splutter a tsp of ajwain. Add the sliced onions and saute. Once they turn pink, add a tsp of chilli powder and 1/4tsp of turmeric. Stir and add the tomatoes. Add salt to taste. Cook till it turns mushy, stirring it.
Now add the fried arbi and lightly cover it with the masala and cover and cook for 2-3mins.
Remove the lid and turn it again carefully.
Yummylicious Arbi is ready.
Tastes best with Phulka, paratha or Naan.
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