Arbi Masala Fry is my all time favourite. A sabzi that can be made very easily and tastes simply delicious. This has been a Lunch Box Option on many days!
Arbi | Chembu | Colocasia is a very tasty root vegetable and since has lots of carbs, must be relished responsibly! This sabzi is really delicious to eat as is but Amma Appa love to have this with Curd Rice.
Arbi | Chembu | Colocasia is a very tasty root vegetable and since has lots of carbs, must be relished responsibly! This sabzi is really delicious to eat as is but Amma Appa love to have this with Curd Rice.
INGREDIENTS
500gms Chembu | Arbi | Colocasia
1 tblsp Oil
1 tsp Jeera | Cumin Seeds
1 tsp Rai | Mustard Seeds
2 tsp Red Chilli Powder
1/4 tsp Hing | Asafoetida Powder
1/2 tsp Haldi | Turmeric Powder
3/4 tsp Salt | To taste
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
METHOD
- Wash and pressure cook Arbi for 2 to 3 whistles. Once pressure is released, remove the cooked Arbi. Peel and cut to bite size pieces and keep aside.
- In a small bowl add salt, hing, red chilli powder, haldi and mix well.
- In a kadhai, heat oil, add rai and jeera. Saute for few seconds.Reduce the flame to low.
- Add the mixed masala and saute for a minute.
- Add Arbi and toss gently so that arbi gets coated with the spices. Spread the arbi along the surface of the kadhai. After 2 minutes, gently toss and spread them again so that they become a bit roasted.
- In case you want it even more crispier, add additional tblsp of oil and roast till crisp.
- Switch off the gas and transfer to a serving bowl.
- Garnish with chopped dhania leaves and mix well.
- Serve hot with any Roti | Puri | Curd Rice.
We have used:
1. Everest Tikhalal Red Chilli Powder
2. Tata Salt Lite
3. Sundrop Heart Oil
About C R Meena
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