shadenights

Ingredients:



Arbi (medium size) - 250 gms
Besan (gram flour) - 2 tblsp
Oil (tel) (tel) - 3 tblsp
Ajwain - 1/2 tsp
Onion (pyaj) (chopped)- one
Green chilli (slit) (deseeded and chopped)- one
Red chilli (lal mirch) powder - 1/2 tblsp
Chopped coriander - 1 tblsp
Salt (namak) - 1/2 tsp or to taste
Lemon juice - 1/2 tblsp
Garam masala - 1/4 tsp

Makhani Gray :
Tomatoes (tamatar) (chopped roughly) - 250 gms
Ginger (adrak) paste - 1/2 tsp
Garlic (lasan) paste - 1/2 tsp
Green chilli - one
Red chilli (lal mirch) powder - 1/2 tsp
Laung (cloves)- 2
Choti elaichi (green cardamom)- one
Salt to taste
Butter - 2 tblsp
Honey- 1 tsp
Kasoori methi - 1 tblsp


How to make makhani arvi masala :

* Pressure cook the whole arbi with three cups of water to give one whistle.
* Keep on low flame for 2-3 minutes.
* Remove from fire. Cool and drain.
* To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi.
* Boil. Cover and cook on low heat till it is reduced to a saucy consistency.
* Remove from fire.
* Blend in a mixer.
* Strain into a clean pan.
* Add butter. Stir in honey.
* Add salt to taste.
* Keep on fire.
* Boil. Simmer on low flame for 1-2 minutes.
* Add kasoori methi and remove from fire.
* Keep the makhani gray aside.
* Peel and flatten each piece or arbi.
* Sprinkle some salt and red chilli powder on it.
* Sprinkle dry besan.
* Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
* mix, so as to coat lightly.
* Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
* Shift the fried arbi from the center to the sides (periphery) of the tawa.
* Add the rest of the arbi, fry and shift to the sides.
* In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
* Add 1/2 tsp salt.
* Return the arbi to the center, add red chillies and half of the coriander.
* Fry for a minute.
* Add the prepared makhani gray and fry until the arbi is coated with the gravy.
* Adjust seasoning.
* Sprinkle lemon juice, garam masala and the remaining coriander.
* Stir and serve immediately.

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