Arbi Masala Dry
Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, however faint, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 10 unit colocasia
- 2 unit green chilly, chop them
- 1 tsp carom seed ( ajwain )
- 1 unit onion
- 4 cloves garlic
- 1 inch ginger
- 1 tsp coriander seed
- 2 unit whole red chilly
- salt as per taste
- 1 tsp coriander leaves
2 tsp lemon juice or 1 small tsp raw mango powder
- 1/4 tsp Fenugreek seed
- 2 tsp Oil
- Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
- Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
- Chop colocasia in round shape.
- Take fry pan (non stick is preferable ) . Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
- Put the masala in the fry pan.
- Fry until it start releasing oil
- Add arbi to the masala and mix with spatula
- Cover the fry pan with plate
- Remove the plate after 5 minute and add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
- Now crispy colocasia (arbi) is ready , garnish with coriander leaves. Enjoy this crispy colocasia (arbi) with chapati or paratha.
Serving: 100grams | Calories: 0.042kcal