Ariso Recipes
Tangy Tomato Arbi Sabzi
Last update date: February 24, 2012
Step into the realm of Tangy Tomato Arbi Sabzi. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Colocasia leaves, green (Colocasia anti-quorum), Onion. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
North Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making the tangy tomato arbi sabzi, wash the colocasia leaves under running water to remove the mud.
2
Soak the tamarind pulp in one cup of water for fifteen minutes.
3
Pressure cook the colocasia leaves with 2 cups of water and tamarind water for 2 whistles.
4
Allow the pressure to release naturally and then open the cooker.
5
Remove the peels of the cooked colocasia and cut them into roundels. keep them aside.
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