Ingredients:
- Arvi (Taro root) ½ kg
- Pani (Water) as required
- Namak (Salt) ½ tbs
- Pyaz (Onion) 1 medium
- Tamatar (Tomato) 1 medium
- Adrak (Ginger) 1 inch piece
- Dahi (Yogurt) whisked ½ Cup
- Pyaz (Onion) fried 2-3 tbs
- Cooking oil 3-4 tbs
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Pani (Water) 1 Cup or as required
- Pani (Water) 1 & ½ Cups or as required
- Garam masala powder ½ tsp
- Adrak (Ginger) julienne
- Hari mirch (Green chili)
- Hara dhania (Fresh coriander) chopped
Directions:
Peel,cut and wash taro roots properly.
In bowl,add water,taro roots and salt,mix and let it rest for 1 hour then strain & set aside.
In grinder,add onion,tomato,ginger and water,grind well & set aside.
In grinder,add yogurt,fried onion,grind well & set aside.
In pot,add cooking oil,mutton mix boti and mix well until changes color.
Add ginger garlic paste and mix well.
Add salt,red chili powder,turmeric powder and coriander powder,mix well and cook for 2-3 minutes.
Add grinded tomato & onion paste,mix well and cook until oil separates.
Add water,mix well and bring it to boil,cover and cook until meat is 3/4th done (25-30 minutes).
Now add grinded yogurt paste and mix well for 2 minutes.
Add taro roots and mix well.
Add water and mix well,cover and cook on low flame until taro roots & meat are tender (18-20 minutes).
Add garam masala powder and mix well.
Add ginger,green chili,fresh coriander and mix,cover and simmer for 2 minutes.
Garnish with ginger,fresh coriander & serve.
Ajza:
- Arvi (Taro root) ½ kg
- Pani (Water) as required
- Namak (Salt) ½ tbs
- Pyaz (Onion) 1 medium
- Tamatar (Tomato) 1 medium
- Adrak (Ginger) 1 inch piece
- Dahi (Yogurt) whisked ½ Cup
- Pyaz (Onion) fried 2-3 tbs
- Cooking oil 3-4 tbs
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Pani (Water) 1 Cup or as required
- Pani (Water) 1 & ½ Cups or as required
- Garam masala powder ½ tsp
- Adrak (Ginger) julienne
- Hari mirch (Green chili)
- Hara dhania (Fresh coriander) chopped
Directions:
Arvi ko cheel ker bech mein sa cut laga lein aur ache tarhan dho lein.
Bowl mein pani,arvi aur namak dal ker mix karein aur 1 hour kliya chor dein phir strain ker ka side per rakh dein.
Grinder mein pyaz,tamatar,adrak aur pani dal ker ache tarhan grind karein & side per rakh dein.
Grinder mein dahi aur fried pyaz dal ker ache tarhan grind karein & side per rakh dein.
Pot mein cooking oil aur mutton mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Namak,lal mirch powder,haldee powder aur dhania powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Grinded tamatar & onion paste dal ker ache tarhan mix karein aur oil alag hunay tak paka lein.
Pani dal ker mix karein aur ubal anay dein aur dhak ker gosht 3/4th done ho janay tak paka lein (25-30 minutes).
Ab grinded dahi ka paste dal ker 2 minutes kliya ache tarhan mix ker lein.
Arvi shamil karein aur ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur dhak ker halki ancch per arvi aur gosht gul janay tak paka lein (18-20 minutes).
Garam masala powder dal ker ache tarhan mix ker lein.
Adrak,hari mirch aur hara dhania dal ker mix karein aur dhak ker 2 minutes kliya dum per rakh dein.
Adrak aur hara dhania sa garnish ker ka serve karein.
