Khatti Arbi (Colocasia made in tangy gravy)

Photo by Amit Agni

Ingredients:
400gms arbi (Colocasia)
3 medium size onions,finely chopped
2 medium size tomatoes,finely chopped 
2 green chilies
5 garlic cloves,paste
1 inch ginger,paste
1tsp red chili powder
1/2tsp turmeric powder
1/2tsp black pepper powder
2tbsp oil
1/2tsp garam masala powder
1tsp coriander powder
7-10 curry leaves
1/2tsp cumin powder
1tsp cumin seeds
Chopped coriander leaves for garnishing
2tbsp tamarind pulp
Salt to taste
Method:
Boil arbi until it is tender. Remove the skin and cut it into pieces if it is big in size.
Heat oil in a pan. Add cumin seeds. 
When the cumin seeds start crackling add the chopped onions and green chilies.
When the onion turns translucent add the ginger-garlic paste.
Fry till the raw flavours are gone. Onions will turn light brown too.
Add the tomatoes. Cover and cook on low heat till tomatoes are soft and you  can mash it.
Remove the lid and add salt,cumin powder,pepper,red chili powder,garam masala,coriander powder,and turmeric.
Fry for another 2-3minutes on medium heat.
Add curry leaves and fry for a minute or so.
Add the arbi to the masala. Mix well so that the arbi gets coated with the masala. 
Now add 11/2 cup of water. Add the tamarind pulp and bring the gravy to boil.
Garnish with chopped coriander and serve.
Tips!
Serve khatti arbi with roti, chapatti, or parantha.

Photo by Amit Agni