Serves 1
Directions
- 1Boil arbi for 10 minutes.
- 2Strain and set aside.
- 3Fry them for 10 minutes in low medium hot oil.
- 4Cool them down and smash them.
- 5Fry in super hot oil till GBC.
- 6Add chili powder, coriander powder, haldi powder, jeera powder, aamchur powder, and salt to a bowl.
- 7Toss tuk and masala together.
- 8Slice onion and ginger, julienne.
- 9Add lemon juice and kala namak
- 10Mix well.
- 11Grate cucumber and squeeze out the excess water.
- 12Add the cucumber, garlic cloves, coriander, mint, and salt to thick yogurt.
- 13Mix well.
- 14Assemble.
Ingredients
- 250 g arbi
- 1 tbsp chili powder
- 1 tbsp coriander powder
- 0.25 tsp haldi powder
- 0.5 tbsp jeera powder
- 1.5 tbsp aamchur powder
- to taste salt
- 1 onion
- 1 inch ginger julienne
- to taste lemon juice
- to taste kala namak
- 1 cucumber
- 200 g thick yogurt
- 2 garlic cloves
- coriander
- mint
- salt
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