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We boil Arbi to make sabzi of Arbi.
We often see that when we peel off and cut Arbi after boiling it, it becomes sticky and mushy.
So, what should we do to make our sabzi bette so that it doesn’t get sticky also?
First of all, when we choose Arbi,
we should make clear that it is round, like this.
It shouldn’t be long, nor wider or lumpy.
Arbi should be round and clean.
This type of Arbi is tastier and good when cooked.
So, first we should choose better Arbis and clean them with water properly.
Now, we will boil them.
We take a cooker to boil Arbi.
We have taken 500gm Arbi.
Now, we will pour water.
It is not necessary that Arbi should completely immersed in water.
But, we have poured about 2 cups of water.
Arbi is not completely immersed.
So, it is certainly not necessary to pour too much water.
The more water you pour, the longer it will take for the Arbi to boil.
So, this much water is enough.
Now, it will boil properly.
Now, we close the cooker.
Turn on the flame.
And, boil Arbi the until 1st whistle of the cooker.
Then, we will lower the heat and boil the Arbi for 3 more minutes.
Let Arbi boil now.
The cooker is whisteling, so we will lower the heat and let Arbi boil for 3 more minutes.
It took almost 13 to 14 minutes before the cooker whistled.
This time depends upon the cooker, the heat of the flame,
room temperature, amount of Arbi, and the amount of water.
We just have to watch out for the cooker’s whistle.
We have lowered the heat and we will let it boil for 3 minutes.
Then, turn off the flame.
3 minutes are over and we have let Arbi boil for 3 minutes on lower heat.
Let Arbi be in the cooker until the pressure is gone.
When the pressure is gone we will take Arbi out of the cooker.
The cooker is depressurised.
Let’s open the cooker.
Our Arbi must be boiled.
The Arbi is quite soft now but it’s mushy.
We will take the Arbi out of the water in a bowl.
We’ve removed the Arbi from cooker.
Before peeling, we’ll let the Arbi cool completely.
Peeling hot Arbi will make it mushy.
While boiling the Arbi didn’t crack, so it has been boiled properly.
Now, we have to take care that the Arbi should be peeled after it cools down.
Let it cool for 1 or 2 hours, that’s not a problem.
Then, it will be ready properly.
We can also put it in a fridge if we want.
Then it will be in a proper shape and will be ready to peel.
And if we make sabzi of it then it will not be mushy.
We’ve stored boiled Arbi in fridge for half an hour.
The Arbi is cool and ready now.
We’ve to make it early so we have put it in a fridge to cool faster.
If we have time, we can leave it outside and peel it after an hour.
We take the help of a knife to peel the Arbi.
We will peel this way.
The completely peeled Arbi is ready.
It is not sticky or mushy.
All are separate and good.
Take a little precaution and it will be ready like this for sure.
You have to plan it before,
like if you want to make Arbi in the morning then you can boil it in the night.
Store it in a fridge.
Take out half an hour before making it.
Peel it and make it.
It will be fresh and will not be sticky at all.
This Arbi is boiled just now and has been peeled after storing it in the fridge for half an hour.
If we want to make it now, we will cut it.
While making Arbi make sure not to hurry.
Do it slowly and take one arbi at a time during frying.
Cook it on lower heat.
Dry and spicy Arbi will be ready.
You will not see any mushiness in it.
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