This is one of my versions of preparing boiled Arbi (Colocasia) stir fried with onion, ginger and garlic. It is a perfect side dish for chapatis or any rice-dal combo. This is a very quick and an easy recipe if you have the arbi already boiled and stored in the refrigerator. As the name implies, this dish is very spicy and tangy. So here is a step by step method with pictures to prepare this delicious dish.
- 500 gms, arbi (colocasia), boiled
- 3 tbsp. oil
- 1 tsp. cumin seeds
- 2 onion, chopped
- 1" ginger, chopped
- 3-4 garlic cloves, chopped
- 2 green chilies, chopped
- 1/4 tsp. asafoetida
- 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. amchur powder (dry mango powder)
- 1 tsp. coriander leaves to garnish (opt)
Peel the outer skin from the boiled arbi and cut them into round slices. Heat 1 tbsp. oil in a non-stick pan and shallow fry them till light brown. Keep aside.
Heat the remaining oil and temper with the cumin seeds. Add the onion, ginger, garlic, green chilies and asafoetida. Saute till light brown.
Now add the tomato paste and saute for a minute. Then add the fried arbi, salt, turmeric powder, red chili powder and the garam masala powder.
Continue to saute for 2-3 minutes till well combined. Do not add any water. Finally add the amchur powder and mix well. Serve, garnished with coriander leaves.
Boil the Arbi (colocasia) or pressure cook for 2 whistles.
Peel the skin and .......
cut into round slices.
Fry them to light golden brown. Drain and keep aside.
Temper the oil with cumin seeds.
Add the onion, ginger, garlic, green chilies and asafoetida and saute.
Add the tomato paste ......
and mix well.
Add the boiled arbi and all the powdered spices and saute.
Finally add the amchur powder and mix well.
Serve, garnished with coriander leaves.