Alu Kanda / Arbi Masala

When you and your husband are brought up in totally different culture with varied food habits, it's a huge food language communication gap.

1. He: Aloo , Me: Batata, We: Aloo (I know Gurls ko hi Adjust karna padta hain)
2. He: Pyass, Me: Kanda, We: Kanda.. !!! yay!!
3. He: Dhaniya, Me: Kothimbir, We: Kothimbir.. yay again!!
4. He: Palak, Me: Palak, We: Palak !!! ha ha :D
5. He: Arbi, Me:???, We: Googleeeee…!!

Ohh… It is Alu Kanda … I've no idea why we call it Alu Kanda cos it looks more like Batata… /:)

While searching I found this wonderful link, where I can fill up the GAP! :D
My mom prepares a very different Alu Kanda Masala Fry.. just remembered it when I read Divya's Arbi Fry.
It is prepared within 15 minutes so a very good side dish for take away in lunch box!

You Need:

Arbi/Alu Kanda : about ¼ kg
Sesame Seeds (Til): 2tbsp
Fenugreek (Methi) Seeds: 1tbsp
Cummin Seeds: 2tbsp
Turmeric Powder: ½ tsp
Red Chilli Powder: ½ tsp
Lemon: half
Asafetida : pinch
Oil
Salt to taste

You Do:

1. Roast Cumin , Sesame and fenugreek Seeds on hot tava for couple of minutes. Then Grind it to make fine powder

   

2. Peel the Alu Kanda and slice it as you want. (It's very sticky and slips from your hand while cutting)

   

3. Heat Oil in kadhai, put pinch of Asafetida, then sliced Alu Kanda. Sauté it for few minutes then cover for 5 mins.
4. Once half cooked , mix the grinded masala, salt, turmeric and red chili powder.
5. Let it cook for more 5 mins, when done put the lemon and garnish with coriander if required.

Tastes very good with hot phulkas / chapatis!