ARBI KISMURI / ALVA MANDE KISMURI

A popular side dish from GSB Community. I have already posted Sooran and Bitter gourd kismuri. Now I made Kismuri with Arbi / Alva mande.

ALVA MANDE KISMURI.

WHAT YOU NEED:

ARBI / ALVA MANDE - 1 CUP, CUT IN CUBES

ONION - 1, SMALL, CHOPPED FINELY

DRIED RED CHILLI - 3-4, ROASTED IN LITTLE OIL

COCONUT - 2 HANDFULS

CORIANDER SEEDS - 2 TSP

TAMARIND PIECES - 2 SMALL PIECES

SALT - TO TASTE

HOW TO MAKE:

REMOVE THE SKINS OF ARBI, CUT IN SMALL CUBES.

PUT IN COLANDER AND WASH IN RUNNING WATER.

SPRINKLE LITTLE SALT AND KEEP ASIDE FOR AT LEAST 15 MINUTES.

NOW HEAT KADAHI WITH ENOUGH OIL IN IT.

WHEN HOT, TAKE HANDFUL ARBI PIECES JUST SQUEEZE WELL TO REMOVE IF THERE IS ANY WATER. PUT THE PIECES IN HOT OIL AND FRY ON HIGH FLAME.FRY ALL THE PIECES CRISP AND GOLDEN BROWN COLOR.REMOVE.

GRIND COCONUT GRATINGS, TAMARIND, ROASTED CHILLI, CORIANDER SEEDS AND VERY LITTLE SALT, ( WE HAVE ALREADY PUT SOME SALT TO THE ARBI PIECES.) WITHOUT ANY WATER.

NOW TAKE THE MASALA IN A MIXING BOWL.

MIX IN OINION AND ARBI PIECES. MIX THOROUGHLY. CHECK THE SALT, IF IT IS LESS ADD. THE MORE SALT WILL SPOIL THE KISMURI. SO BE CAREFUL WHILE ADDING SALT.

SERVE ALVA MANDE KISMURI IMMEDIATELY AFTER MIXING AS SIDE DISH.