Back on 2005 Sanjeev Kapoor’s cook book inspired me to try my hands on ‘Mirch ka Salan’ and trust me everyone who tasted just loved it. However somehow I never could try it again. So the other day when I came across this recipe of Arbi ka Salan I got tempted to give it a try. Now mostly my family likes Arbi in typical shallow fried crispy way however this was going to be different. I had myself never tried a gravy for Arbi.
So with all the apprehensions I started the preparations which offcourse were general apart from the peanut, sesame and tamarind which plays interesting role on giving flavor to Arbi ka Salan. Now having said that one has to be careful while roasting peanuts and sesame but be careful not to over do. They just have to be light brown to give that right taste needed in the recipe. Also Arbi Ka Salan might soak water to add enough as per the consistency you want. Another interesting twist can be that you sauté boiled Arbi before adding it in the Salan, I however wanted to limit oil usage hence avoided the same.