Karbi (Arbi) is often disliked by children, but preparing a vegetable dish in the Mathura-Agra style using yogurt makes it incredibly tasty, encouraging repeated consumption.
This dish is traditionally prepared during Radha Ashtami, especially in the state of Uttar Pradesh (UP). Unlike regular dry karbi, the yogurt version gains a light tang and spiciness from the addition of one cup of yogurt.
Serving this hot yogurt karbi pairs well with hot bread or paratha, and the recipe does not require a large number of ingredients. Below is a simple method for preparing this dish.
Preparing Yogurt Karbi
First, thoroughly wash the karbi and boil it. It is important not to overcook the vegetable so that it does not fall apart when sliced. After cooling, the skin is removed, and the karbi is cut into rounds or strips.
Heat oil in a pan and fry cumin seeds (jeera), fenugreek (ajwain), and asafoetida (hing). Then add the chopped karbi and fry until lightly golden brown, which enhances both the taste and texture of the vegetable.
After this, reduce the heat to a minimum and stir in turmeric, red chili, and coriander powder. After lightly frying the spices in a separate bowl, add a whisked cup of yogurt. When adding the yogurt, maintain low heat and stir constantly to prevent it from curdling.
Once the yogurt is evenly mixed with the spices, add a little water as needed, along with salt and green chili to taste. Simmer the dish for several minutes until the sauce thickens and oil begins to separate around the edges. Finally, add garam masala and sprinkle with finely chopped fresh cilantro, then turn off the stove.
How to Serve
The finished aromatic and spicy yogurt karbi should be served with hot roti, paratha, or puri. The light tang of the yogurt gives the karbi an even more pleasant flavor. It is recommended to try this recipe the next time you buy karbi.