Must-Try Recipes of Mutton with Vegetables
How do you cook Colocasia without itching?
As you can see in the recipe, I have boiled the arbi | taro root (colocasia) and peeled the skin. I am completely allergic to arbi. When I peel them raw I end up with swollen and itchy fingers and palms. If I cook, without boiling, my tongue and throat will itch and sometimes get swollen too. If it is with you too, then, follow these simple steps,
- Add arbi to boiling water and turn off the flame. Leave this for 10-15 minutes and drain the water. Peel and cut into pieces, if needed.
- Alternatively you can pressure cook arbi for 1 whistle. Wait till pressure settles and drain the excess water. Peel and cut into pieces as needed.
- You can even microwave arbi, by spreading them on a plate and sprinkling water over them. Microwave for 5-8 minutes depending on the microwave you are using. Check in between to avoid burning of arbi.
- Soaking arbi in lukewarm salt water, will not only soft the arbi and also helps in preventing itching.
How do I stop Arvi itching?
There are many ways you can stop itching caused by peeling or cutting or eating of arbi. Here are few home remedies which are tried and tested by me,
- Apply generous amounts of coconut oil on your fingers and palms. Rest for 30 minutes and wash with cold water.
- Try applying tamarind water or paste. This is not only help in cooling the hands but also stops itching.
- Alternatively, you can gently rub your fingers and palms with apple cider vinegar.
Ingredients Needed To Make Arbi Gosht ka Khatta Salan
Arbi (Taro Root | Colocasia) – If you are using big size arbi, then wash thoroughly, boil, peel and then cut into roundels. If using small ones, then wash, boil, peel and use.
Mutton – Lamb meat on bone (curry cut pieces) is generally used to make this salan.
Tamarind Pulp – Soak lemon size tamarind in lukewarm water for 10 minutes. Squeeze the pulp using your fingers. Strain the pulp and use water. You can use the pulp for 2-3 times or you can store the pulp in fridge for later use.
Ginger-Garlic Paste – Any Indian based meat recipe, calls for ginger-garlic paste. This helps in giving flavour and brings in taste to the recipe.
Coconut Powder – You can either use dry coconut or fresh coconut in this curry.
- 250 gms. Taro root
- 450 gms. Mutton on bone (lamb meat), cut into medium pieces
- 3 tbsp. Tamarind pulp
- 1 tbsp. Kashmiri red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Ginger-Garlic paste
- 2 Green chilies, slit long
- Salt, as per taste
- 4 tbsp. Oil
- 2 tbsp. minced Coriander leaves
- 2 medium sized Onions, quartere
- 2 tbsp. dry Coconut powder
- ½ tbsp. Coriander seeds
- 5 Garlic pods
How to make Arbi Gosht ka Khatta
- Make smooth paste of the ingredients mentioned under ‘To Grind’, by adding little water if required.
- Clean and wash mutton pieces thoroughly and marinate with red chili powder, turmeric powder, ginger-garlic paste and salt. Set this aside for 30 minutes.
Pressure Cook Taro Root
- Thoroughly wash and pressure cook taro root for one whistle by adding enough water.
- Release the pressure slowly and drain the excess water. Take boiled taro roots into a bowl and leave to cool.
- Peel the arbi and cut them into pieces if too big. Rinse the pieces with cold water and set aside.
- Now add oil to a pressure cooker and to this add masala paste ground in step 1 (grind masala).
- Fry on medium flame, till raw smell wafts.
- To this add marinated mutton pieces and cook by stirring until the color of the meat changes. This will take 8-10 minutes on medium flame.
- Add 1 cup of water, stir and close the pressure cooker. Let this cook for 6-9 whistles or until meat turns tender.
Making Arbi Gosht ka Khatta
- When the pressure of cooker settles down, add peeled and cut arbi pieces and place the cooker back on stove.
- On medium high flame, add tamarind pulp and ¾ cup of water. Stir and leave this to cook until gravy thickens. This may take 12-15 minutes on medium flame.
- Check for salt and add minced coriander pieces and turn off the flame.
- Add love to make this arbi gosht ka khatta salan recipe taste ‘Yummy’.
Lubna's Serving Suggestions:
Arbi Gosht ka Khatta Salan is much loved Hyderabadi recipe. You can serve this steamed white rice or any flavoured rice like bagara khana, qubooli, khichdi, jeera rice or Tomato rice.
Khatta Salan of Arbi Gosht tastes best when served with white rice or khichdi.
As this is a thin gravy based recipe, you will not need any other side dish to go with the recipe.
Amount Per Serving: Calories: 415Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 73mgSodium: 226mgCarbohydrates: 25gFiber: 4gSugar: 5gProtein: 20g
Love Arbi (Arvi | Taro Root | Colocassia | Chamapumpa) ? Then try these,
Arbi ka Khatta – Taro root cooked in tangy tamarind gravy
Arbi ka Salan – Taro root cooked in spicy coconut gravy