Arvi Dahi Rassa

Taro root and yogurt curry

Ingredients

• 250 g arvi

• 1 cup yogurt

• 1 tsp ajwain seeds

• 1/2 tsp hing

• 2 whole red chilies

• 1 tsp oil

• salt to taste

• 2 cups water

• handful of fresh mint leaves

Method

Boil, peel and cut arvi into bite-sized pieces. Heat oil in a kadai, once hot add ajwain, hing, and pieces of red whole chillies, once slightly golden in colour, add arvi, mix it well with the spices, add water and salt and let it come to a boil. Reduce heat, and keep stirring till the curry is slightly sticky in consistency.

Turn off the gas, and after a minute add the beaten yogurt, adding spoon by spoon, while stirring continuously to avoid the yogurt from curdling. Mix well, garnish with chopped fresh mint. Serve hot with pooris or parathas.

Arvi: taro root

Ajwain: carom seeds

Hing: asafoetida