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The dish made from large arbi, also known as kanda, is distinguished by its excellent taste. This article presents a simple recipe for preparing Kanda Chokha in the Bihari style, which is perfect to serve with hot rice and dal.

Bihari cuisine is known for its authentic taste and unique style. Among the traditional dishes of the region, chokha holds a special place. Although chokha is usually made from potatoes, eggplant, or tomatoes, it is worth trying chokha made from large arbi (kanda). This dish is also known as Arbi Bharta.

This chokha is prepared by frying arbi with garlic, green chili, and sesame oil, resulting in a very aromatic and spicy flavor. Furthermore, its preparation is quite simple. It pairs excellently with hot rice and dal, as well as roti or paratha.

How to make Kanda Chokha?

To prepare, you will need 500 grams of large arbi (kanda), 1-2 tablespoons of sesame oil, 4-5 cloves of garlic, 2-3 green chilies, salt to taste, 1-2 teaspoons of lemon juice or sesame paste, 2 finely chopped onions (optional), and 2 tablespoons of finely chopped coriander.

First, the large arbi must be thoroughly washed and peeled. Then, it needs to be lightly fried over low heat. The arbi can be baked directly on the stove, in a pan, or in an oven. The frying process continues until the outer part of the arbi is nicely browned and the inside is soft.

After the fried arbi has cooled slightly, the skin must be removed. The arbi is placed in a bowl and mashed thoroughly. Finely chopped garlic, onion, green chili, and salt to taste are added to this mixture.

Next, 1-2 tablespoons of sesame oil are added to the mixture and mixed well. Sesame oil gives Kanda Chokha a special flavor. If you prefer a spicier and tangier taste, you can add lemon juice or a little sesame paste. Finally, finely chopped coriander is stirred in and all ingredients are evenly mixed. Your delicious Kanda Chokha is ready.

Kanda Chokha is especially tasty with hot rice, but it can also be served with roti or litti. If you like spicy food, you can increase the amount of green chilies. To change the flavor profile, ground cumin can be added.

If you want to try something delicious and healthy for breakfast, you can make ragi and potato idli. This idli is made from ragi, yogurt, and boiled potatoes. Preparation takes little time, and the taste is very pleasant. It can be served hot with coconut, sambar, or tomato chutney.

In South India, dishes from South Indian cuisine are very popular for breakfast, including idli. We will tell you a simple recipe for ragi idli with potato, which is easy to prepare even in a morning rush. Unlike regular idli, soaking rice or black lentils is not required for its preparation.

Ragi and potato idli is made based on ragi, yogurt, and boiled potatoes. To enhance the flavor, a fried mixture of mustard seeds, curry leaves, green chili, and ginger is added. Adding Eno or baking soda makes the idli soft and fluffy. A distinctive feature is that it does not require much preliminary preparation, and the batter turns out easily.

This dish can be prepared not only for breakfast but also for dinner. Its taste is further enhanced when served with coconut chutney, sambar, or tomato chutney. Below is a simple way to prepare ragi idli with potato and a list of necessary ingredients.

You will need:

• 1 cup of ragi flour
• 2 medium boiled potatoes
• Half a cup of yogurt
• Half a teaspoon of mustard seeds
• 6-7 curry leaves
• 1 green chili, finely chopped
• 1 teaspoon of ginger paste
• 1 tablespoon of oil
• Half a teaspoon of Eno or baking soda
• Salt to taste
• Water as needed

First, mix the ragi flour and yogurt in a large bowl. Then, gradually add water to make a batter of medium consistency. Cover the batter and leave it for 10-15 minutes so that the ragi swells well.

Meanwhile, peel and thoroughly mash the boiled potatoes. Add the finely chopped green chili, ginger paste, and salt to taste. If desired, a little lemon juice can be added to improve the taste.

Heat the oil in a small pan. Add the mustard seeds, and when they start sizzling, add the curry leaves and some green chili. Stir the resulting aromatic tempering into the ragi batter.

Next, add the potato puree to the batter and mix all components thoroughly. If the batter becomes too thick, adjust the consistency by adding a little water.

To make the idli soft and fluffy, add half a teaspoon of Eno or a pinch of baking soda to the batter. Mix gently. Then, lightly grease the idli molds with a little oil and fill them with the batter. Place the molds in a steamer and steam for about 10-12 minutes.

After the idlis are cooked, take them out of the steamer and let them cool slightly. Then, carefully remove the idlis from the molds using a spoon. The finished ragi and potato idlis should be served hot with coconut chutney, sambar, or tomato chutney.