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.
- Arbi (Colocasia), boiled 250 grams
- Green chili, finely chopped 1
- Ginger, grated 1 teaspoon
- Ajwain (Carom seeds) 1/4 teaspoon
- Coriander powder 1 teaspoon
- Garam Masala 1/2 teaspoon
- Amchur (Dry mango powder) 1/2 teaspoon
- Red chili powder 1/4 teaspoon
- Salt To taste
- Cooking oil 2 tablespoons
- 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