Calocassia cooked in a gravy.
Cuisine: North Indian
Time Required: 30 Minutes
7 – 8 Arbi / Calocassia / Kesuvina Gadde
½ Cup Curds
1tsp Jeera / Cumin Powder
½ tsp Turmeric Powder
2tsp Chili Powder
1 tsp Garam Masala Powder
2 – 3 Cardamom
1 – 2 Dalchini / Cinnamon pieces
Few sprigs Coriander, chopped finely for garnishing
Salt to taste
For the Masala:
1 Onion, Chopped
1tbsp Khus Khus / Poppy Seeds
1” Ginger, Peels and chopped
4 Garlic Pods
Wash Arbi and pressure cook them. Peel them and chop into slices. Heat a Tava and add some Oil, shallow fry the Arbi pieces and keep them aside.
Dry roast Poppy seeds and keep it aside. Heat one teaspoon Oil, add Onions and Garlic and sauté for a minute. Grind Poppy seeds, Ginger, Garlic, and Onions to a paste.
Mix Chili Powder, Cumin Powder, and Turmeric Powder to the curds and keep it aside.
Heat Oil in a kadai / pan, add the whole Cardamom and Dalchini, Masala Paste and fry for a minute or two.
Add the curd mixture and mix well. Add Garam Masala, Salt, and the shallow fried Arbi. Mix well. Add ½ Cup water if the gravy is too thick.
Seal the kadai / pan with wheat flour dough and cook on dum for 3 to 4 minutes.
Remove Dum Arbi to a serving dish and garnish with Coriander leaves. Serve hot with plain rice or Indian bread.