Achari Arbi Masala - an aromatic Colocasia Sabzi tempered with Pickle Spices!

Arbi is an all time favourite and Amma keeps experimenting varied recipes where the star highlight is Arbi. One such recipe that she came across was Achari Arbi Masala - where spices that we normally use while preparing pickles are tempered and nicely coated with boiled Arbi.

This is a very easy to prepare recipe and it aroma is really mouthwatering! Appa loved it and this has become his favourite of the Arbi recipes!

INGREDIENTS

500 gms Arbi | Colocasia, boiled
2 Green Chilli, slit length wise
2 Green Chilli, finely chopped
1 tsp Adrak | Ginger, finely chopped
1/2 tsp Kalonji | Nigella Seeds
1/2 tsp Methi | Fenugreek Seeds
1/2 tsp Rai | Mustard Seeds 1/2 tsp Ajwain | Carom Seeds
1/4 tsp Jeera | Cumin Seeds
a bit less than 1/4 tsp Hing | Asafoetida Powder
1 tsp Dhania | Coriander Powder
1 tsp Saunf | Fennel Powder
1/2 tsp Amchur  | Dried Mango Powder
1/2 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1/4 tsp Garam Masala
1 tblsp Oil
3 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

• Peel boiled Arbi and cut lengthwise in two equal parts. 
• In a kadhai heat oil and add jeera, ajwain, rai, methi, kalonji and hing. Saute for a minute on low flame.
• Add green chilli - slit and chopped and adrak. Saute for few seconds.
• Add haldi, saunf powder, and dhania powder. Saute and mix well.
• Add Arbi, salt, red chilli powder and amchur powder. Toss well to coat arbi with all spices.
• Add garam masala and half of the chopped dhania leaves. Mix everything well and let Arbi cook for 3 minutes.
• Switch off the gas and transfer to a serving bowl. Garnish with remaining dhania leaves.
• Serve aromatic and mouthwatering Achari Arbi hot with any Roti | Paratha | Puri.

We have used:

1. Tata Salt Lite

2. Sundrop Heart Lite Oil

3. Organic Tattava Turmeric Powder

4. Everest Tikhalal Red Chilli Powder

5. Everest Amchur Powder

6. Everest Royal Garam Masala

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.