Ingredients
Arbi (medium size) - 250 gms
Besan (gram flour) - 2 tblsp
Oil (tel) (tel) - 3 tblsp
Onion (pyaj) (chopped)- one
Green chilli (slit) (deseeded and chopped)- one
Red chilli (lal mirch) powder - 1/2 tblsp
Chopped coriander - 1 tblsp
Salt (namak) - 1/2 tsp or to taste
Tomatoes (tamatar) (chopped roughly) - 250 gms
Ginger (adrak) paste - 1/2 tsp
Garlic (lasan) paste - 1/2 tsp
Red chilli (lal mirch) powder - 1/2 tsp
Choti elaichi (green cardamom)- one
Directions
1.
* Pressure cook the whole arbi with three cups of water to give one whistle.
2.
* Keep on low flame for 2-3 minutes.
3.
* Remove from fire. Cool and drain.
4.
* To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi.
5.
* Boil. Cover and cook on low heat till it is reduced to a saucy consistency.
8.
* Strain into a clean pan.
9.
* Add butter. Stir in honey.
12.
* Boil. Simmer on low flame for 1-2 minutes.
13.
* Add kasoori methi and remove from fire.
14.
* Keep the makhani gray aside.
15.
* Peel and flatten each piece or arbi.
16.
* Sprinkle some salt and red chilli powder on it.
17.
* Sprinkle dry besan.
18.
* Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
19.
* mix, so as to coat lightly.
20.
* Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
21.
* Shift the fried arbi from the center to the sides (periphery) of the tawa.
22.
* Add the rest of the arbi, fry and shift to the sides.
23.
* In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
25.
* Return the arbi to the center, add red chillies and half of the coriander.
27.
* Add the prepared makhani gray and fry until the arbi is coated with the gravy.
29.
* Sprinkle lemon juice, garam masala and the remaining coriander.
30.
* Stir and serve immediately.
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