Maadi (Arbi) Bharta..With Curds - Rajashree Acharya Kamat
Recipe:
Maadi is of 2 types, the bigger one is of the size of a Keerlu & the smaller ones are tiny roundels. We get the smaller ones here & I've prepared it from the same.
Since Maadi grows underground, here we get muddy Maadis. So preferably, wash them under running water & clean all the mud. Then pressure cook till tender. (Generally I do it till 2 whistles.But it might vary acc. to the size & quality.) When cool, de-skin the cooked Maadi & mash them. Add 2 slit green chillies & mash them a bit too. Add a decent amt. of curds or even thick Buttermilk. Add some tamarind & squeeze it into the curds so that the tangy flavour is increased. Add salt to taste. Prepare a tempering of mustard seeds, Hing & curry leaves & put it over the dish. Mix it properly & the Bharta is ready. U can serve it with curry rice or with anything u love.
Recipe:
Maadi is of 2 types, the bigger one is of the size of a Keerlu & the smaller ones are tiny roundels. We get the smaller ones here & I've prepared it from the same.
Since Maadi grows underground, here we get muddy Maadis. So preferably, wash them under running water & clean all the mud. Then pressure cook till tender. (Generally I do it till 2 whistles.But it might vary acc. to the size & quality.) When cool, de-skin the cooked Maadi & mash them. Add 2 slit green chillies & mash them a bit too. Add a decent amt. of curds or even thick Buttermilk. Add some tamarind & squeeze it into the curds so that the tangy flavour is increased. Add salt to taste. Prepare a tempering of mustard seeds, Hing & curry leaves & put it over the dish. Mix it properly & the Bharta is ready. U can serve it with curry rice or with anything u love.
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