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This little known and scarcely used vegetable is converted into a spicy dish ? rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but i prefer the crispy texture of deep fried arbi. A word of caution about handling arbi. Grease your hands generously with oil before you start to peel or cut them as they release a sticky fluid which is difficult to wash off. The oil forms a layer on your palms, not allowing this fluid to come in contact with your skin.
Preparation Time: 10 minsCooking Time: 15 mins
Makes 4 servings
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