This recipe yields delicious Arbi that is simple and quick to make. Soft boiled Arbi dressed in a yummy blend of spices, this dish is made in most Indian homes. Arbi or Colocasia can be cooked in a variety of ways including in dry rich spices, gravy or fried form.
Ingredients for Arbi Jhatpat (Colocasia)
- 250 grams Arbi (Colocasia), boiled
- 1 Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 1/4 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Amchur (Dry mango powder)
- 1/4 teaspoon Red chili powder
- Salt, To taste
- 2 tablespoons Cooking oil
- Fresh Coriander (Cilantro), chopped, For garnish
- Peel boiled arbi and cut it into round pieces of 1” width (after cutting it will resemble coins in shape).
- Mix all the dry spices in a small bowl.
- Put a non-stick pan on medium heat with oil in it. As the oil heats up add ajwain (carom seeds).
- As soon as they crackle lower the heat and add all the mixed spices.
- Stir-fry the spices for few seconds and then add the arbi in the pan.
- Toss well so that the spices coat all arbi coins nicely.
- Sprinkle green coriander, toss and transfer it into the serving bowl. Serve hot with roti, chapati or paratha.
Tip: Add some lemon juice at the end and toss if you want a tangy taste.
Preparation Time: 20 minutes