Dry arabic recipe
These days is the season of Arabic vegetable. Arabic vegetables look quite tasty with puri and paratha. Most of the houses have dry and rustic Arabic vegetables. Dry vegetables are prepared by boiling or cutting raw. But this vegetable has sticky sticky. Whatever people do not like. Today we are telling you the recipe for making a very crispy Arabic vegetable. You can make Arabic vegetable without onion and spices. To make it, you will only need dry spices. This Arabic vegetable with puri and paratha looks very tasty. Whichever you make and feed these vegetables, they will keep licking fingers. Know how to make dry Arabic vegetable.
Recipe for making crispy arabic vegetable
First step- First of all, you have to wash Arabic and boil in the cooker till 2 whistles. Keep in mind that Arabic should not be melted too much. Just cook inside. Boil only 2 whistles in the cooker on medium flame and remove the Arabic as soon as the cooker opens and add cold water.
Second step- Now peel the Arabic and keep it in a similar plate. Press the peeled Arabic lightly by hand. Now add mustard oil to a pan. When the oil is hot, mix celery and cumin seeds and add it. Add 1 pinch asafetida and 2 thick chopped green chillies and 2 dry red chillies. Now put boiled Arabic in oil spices.
Third step- Add ground coriander powder, red chili powder, turmeric powder, salt and garam masala over Arabic. Cook the Arabic on medium flame for a while, then slowly slow the flame of the gas and cook the Arabic while stirring continuously. Let the Arabic cook until it becomes crisp.
Fourth step- The whole masala will stick well on Arabic. Now add a little mangoing masala and finely chopped coriander. When the top layer of Arabic becomes crispy, take it out and serve the crisp Arabic with paratha or puri.
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