Thursday, July 31, 2014


Hi friends putting my grand ma's recipe was my favorite and really loved the one cooked by her. This is a regular sabzi made in villages of Uttar Pradesh. It is called "Matthe ki ghuyion" in my village.
I hope you all would like it too.........please leave likes comments if you like this.


  • Arbi - 1/2 Kg
  • Curd - 1 cup (sour not fresh one, one like used in kadi)
  • Caram Seeds (azwain)  -- 1/4 tsp
  • Fenugreek seeds (methi dana) -- pinch
  • Turmeric - 1/4 tsp
  • Coriander powder - 1/2 tsp
  • Red chilly powder or red chilly flakes (personally like chilly flakes, if you don't get from market crush dried red chilly) - as per taste
  • Salt - as per taste
  • Oil - 1 tbsp
  • Coriander leaves - for garnishing

Method :
  • Blend curd and keep it aside.
  • Boil arbi and cut it into small pieces. Don't boil too much....else it will not hold shape. Normally 2 whistle in pressure cooker on medium flame works for me.
  • Take a pan and pour some oil (olive, mustard which ever one you like). Heat it and add caram seeds, fenugreek. Add arbi and stir it.
  • Than add spices turmeric, coriander powder and red chilly powder and mix the spices with arbi and let it fry for 2-3 minutes.

  • Add water in enough quantity so that arbi is nearly under water.
  • Once it begins to boil add the blended curd ...keep stirring it until it begins to boil again. This is important if not done correctly solid part of curd will separate. 

  • Once it begins to boil add salt and keep stirring for 1 min. Then leave it to cook on slow flame for 2-3 minutes.
  • At last switch of the gas and add coriander.
You can serve it with garam chappati, paratha and poori. I like it with paratha and poori most.