Arbi / Colocasia is a tuber vegetable which is slightly slimy in nature which when cooked properly turns out to be very delicious and is mainly consumed in northern part of India. Arbi is brilliant source of fiber, which is good for digestive system, very high in vitamin C and E, both of which are anti-oxidants, and have zero cholesterol so a good vegetable for every one. Ever since my childhood, I have consumed this with Poori…a perfect combination 🙂
Preparation time : 15 minutes
Cooking time : 10 minutes
Serving : 5-6
- Arbi /colocasia – 500 gram
- Onion – 1 medium size(finely chopped)
- Grated Ginger – 1/2 tablespoon
- Green chilli – 2 (finely chopped)
- Heeng / Asafoetida – 1/4 teaspoon
- Ajwain / Carom seed – 1/2 teaspoon
- Kitchen King Power – 1 teaspoon
- Coriander power – 1 teaspoon
- Red chilli powder – 1/2 teaspoon or a per your taste
- Turmeric powder – 1/2 teaspoon
- Dry Mango / Amchoor powder – 1/2 teaspoon
- Fennel/saunf powder – 1/2 teaspoon
- Garam masala – 1/4 teaspoon
- Salt – 1/2 teaspoon or as per your taste
- Oil – 2 tablespoon
- Chopped Green coriander for garnish
- Wash the Arbi thoroughly and boil it in a pressure cooker with 1.5 cup of water for 2-3 whistles on medium flame till it becomes soft but care should be taken to not make it mushy. Once the pressure of cooker has released, drain it and once they cool down, peel off the skin with your hands. Don’t use knife/peeler, subsequently cut Arbi in 2-3 smaller pieces.
Now Heat oil in a heavy bottom pan / Kadhai and add carom seeds and asafoetida. Once the carom seeds start crackling, add onion and sauté them till it become pinkish brown in colour. Now its the time to add grated ginger and sauté it for 1 minute.
Add salt and all the spices and sauté till it start leaving oil. Now add Chopped Arbi and green chilli and sauté it on medium heat for 5-7 minutes, and switch off the flame.
Garnish with chopped green coriander and serve.
- Don’t over boil Arbi , it should be well done, otherwise it may become mushy while stir frying. Best way is to boil Arbi and peel them and keep refrigerated for few hours before cooking.
Because of its high fibre content it is slow in digestion so don’t skip adding heeng, ajwain and ginger as these, all-together help Arbi to digest easily.