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.
Arbi Gosht ka Khatta Salan
Spicy, tangy and delicious Arbi Gosht ka Khatta Salan is a must-try Hyderabadi main course recipe. In this recipe, soft and melt in mouth taro root (colocasia) is cooked along with protein rich lamb meat.
- 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
Zara Writes says
I prefer vegetarian but this looks delish.
Thanks for sharing
Aaliyah Khan says
It looks delicious, yum!
Aaliyah | http://www.thelifeofaaliyah.com
Gravy looks yummy dear…dry arvi fry is my favourite. Never tried adding it to curry.I'll try it soon…
Nusrath Jahan says
This was the kind my nani use to cook.simple yet delicious.awesome clicks
saima asghar says
I like the fried version of arbi the most but will definitely try your boiled version. It sounds tempting.
Papatia Feauxzar says
I love a good dish with meat bones in it. Will try insha'Allah :), xx.
Blogs by FA says
EEEE… this looks gorgeous! I love arvi ghosht ka salan. Its been ages I didn't have it. Your post is making me miss my mum even more now!
Fatima – http://www.blogsbyfa.com
Blogs by FA says
Fatima – http://www.blogsbyfa.com
Joanna Imran says
Not a fan of mutton, but the photos are just WOW! I wish I can up my food photography game to the similar level one day 😉
Amina Qureshi says
This looks delicious!
Your pictures are mouth watering! I've never cooked with Taro root – could we substitute with potatoes?
Kai Darul says
that looked exceptionally good! i wish i could cook delish food.
Rafeeda AR says
I love how vegetables can be combined with non-veg, give a nice flavor to the curry… looks so delicious dear…
Zainab Dokrat says
Beautiful pictures, hope to try the recipe soon Inshallah.
myda tahir says
A dellicious recipe of arvi, otherwise arvi is just used as Bhaji or simple salan,
Eat Healthy Stay Healthy 🙂
Ashfa Salam says
Looks yummmm.. thanks for the recipe!
Ashfa Salam says
Amina Edota says
Masha Allah great pictures. Plus an interesting recipe, would love to experiment with it insha Allah.
Fozia S says
Oh this looks very nice! Thanks for sharing the recipe
I will be printing this recipe, looks yummy ��
The GO Mamas says
I enjoy dishes that are so complex most days. This one seems like it will still be delicious, even w/o the meat!
beena stephen says
Drooling here luna. Mutton with arabi nice combo