Urban Devi Sanga

Urban Devi Sanga explores meditations on Srimati Radharani, the original sacred feminine.  To watch this sanga please click here. During this sanga, Rukmini Devi references a special recipe said to a favorite of Sri Radhika, she shares it with us below:

Dear Friends,

This afternoon, we had our monthly Urban Devi Sanga online. I spoke about Srimati Radharani, and that link will be shared with you here.

Someone asked what is a favorite preparation of Sri Radhika? Just a few days ago, my dear friend from the UK, Varsana Devi Dasi sent me this recipe. I’m happy to share it with you here.

The recipe calls for arbi, a starchy vegetable that’s used as a substitute for potatoes, but it’s much more healthy than potatoes. It’s available at Indian or Asian grocery stores.

Arbi is a starchy root vegetable that has a brown-colored fibrous exterior and white flesh inside. Both the leaves and root/tuber/corm of arbi are used for cooking.

Ingredients:

10-12 arbis

1/2 tsp carom seeds (also called ajwain)

1/2 tsp tumeric powder

1/2 tsp garam masala powder

2 Tbsp oil

2 Cups water

salt as required

some mint and coriander (cilantro) for garnishing

For making the paste:

3 medium tomatoes

1 green chili

1/2 inch ginger

1 tsp cumin powder

Instructions:

1. Wash the arbi well.
2. Cook the arbi until tender.
3. Drain and let the arbi cool.
4. When warm or cook, peel the skin and slice the arbi into 2 or 4 pieces vertically
5. Grind all the ingredients mentioned for making the paste into a smooth paste.
6. Heat oil.
7. Add the carom seeds and fry them.
8. Stir and add all the spice powders one by one.
9. Fry the tomato paste until the oil separates, this will take about 6-7 minutes.
10. Add water, salt and the boiled arbi pieces.
11. Simmer for some 6-7 minutes till the gravy becomes smooth and thickens a little bit.
12. Garnish with mint or coriander leaves and serve Arbi Curry to Radha and Krsna

Jai Sri Radhe! Jai Sri Krsna!