This is a quick and a simple stir fry to go as a side dish along with your rice or chapattis. It is a dry version which is both spicy and tangy due to the presence of red chili powder and tamarind. The spice can be adjusted according to preference. This delicious stir fry is absolutely a hit with curd-rice or sambar rice.
It takes a matter of a few minutes to dish out this delicacy if the arbi is already boiled and refrigerated to save time. Please note - there is no onion, garlic or ginger, so it is a perfect dish to be had during fasting, though ginger can be included if preferred.
- 12-15 arbi (colocasia)
- 2 tbsp. oil
- salt to taste
- pinch of turmeric powder
- 1/2 tsp. red chili powder
- 1 tbsp. tamarind water / lime juice
- 1 sprig curry leaves
- 1 tbsp. coriander leaves, chopped
Pressure cook the arbi in required quantity of water for 1 whistle. When cool, drain and peel off the skin and press them in between your palm to make them flat.
Heat oil in a non-stick pan and saute the arbi till light brown on both sides. Sprinkle salt, turmeric powder, red chili powder, tamarind water and curry leaves.
Continue to saute on medium flame for another 2-3 minutes. Add coriander leaves and switch off the flame.
Stir to combine well. Close with a lid and let it rest for 5 minutes. Serve as a side dish either with rice or chapattis.
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