Soft arbi pieces in a lip-smacking, spicy achari masala. Arbi or colocasia is the perfect root vegetable for the winters. This easy to cook recipe is sure to appeal to even the pickiest eaters.
Servings: 2
Course: Main Course
Cuisine: Indian
Total Time: 30 minutesminutes
Ingredients
300gmarbi (colocasia or taro root)
1mediumonion chopped
2tbspginger garlic paste
1-2green chillies chopped
2tsplemon juice
2tbspmustard oil
Oil for deep frying
Coriander leaves for garnish
Achari Masala
1tspcumin seeds (jeera)
1tspfennel seeds (saunf)
1/2tspmustard seeds (sarson)
1/2tspcarom seeds (ajwain)
1/4tspnigella seeds (kalonji)
1/4tspfenugreek seeds (methi dana)
Dry masala
1tspcumin powder
1tspcoriander powder
1/2tspKashmiri red chilli powder
1/2tspturmeric powder
1tspamchoor (dry mango) powder
1pinch hing (asafoetida)
Salt to taste
Instructions
To begin, boil the arbi with a bit of salt until cooked. Peel and cut it into desired shape.
Heat oil in a karahi. Deep fry the arbi pieces until golden.
Heat mustard oil in a pan to the smoking point and let it cool. Heat the oil again. Add in the achari masala - cumin seeds, fennel seeds, mustard seeds, carom seeds, nigella seeds, fenugreek seeds, and let them crackle.
Add the chopped onions and cook until translucent.
Add in the ginger garlic paste and chopped green chillies and saute.
Add in the dry masalas - cumin powder, coriander powder, Kashmiri red chilli powder, turmeric powder, amchoor powder, asafoetida, and salt to tate. Mix well. Add a bit of water so that the masalas don’t burn.
Add the fried arbi pieces and mix until well coated. If it looks too dry, you can add a bit of water. Check the salt and add more if required.
Cover it with a lid and cook for a couple of minutes.
Add the lemon juice and mix well.
Achari arbi is ready to serve. Garnish with chopped coriander leaves and serve hot.
Video
Notes
Try to purchase arbi pieces of the same size so that they cook evenly.