These are some delicious small bites of Arbi (Colocassia) stir fried with some panch phoron powder, the quintessential Bengali spice. This stir fry dish can be enjoyed as snacks or as a side dish with dal-chawal, curd-rice, sambar rice or chapatti.
They can also be served rolled up in parathas along with some sliced onion, coriander leaves, a dash of lime and some grated cheese for an appetizing lunch box meal. Please find below a step by step guide with pictures to prepare it.
- 250 gms. Arbi (Colocassia)
- 3-4 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 1 ts. garlic, chopped
- salt to taste
- 1 tsp. panch phoron (equal quantity of fennel, mustard, fenugreek (slightly less), cumin & nigella seeds)
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder or to taste
- 1 tsp. lime juice
Pressure cook the Arbi for 1-2 whistles. When cool, discard the skin and slice them. Heat 3 tbsp. oil and shallow fry them in batches to a light golden in colour. Drain and keep aside.
Dry roast the panch phoron mix for a few seconds till you get a nice aroma. Cool and grind to a fine powder.
Mix the fried arbi with the panch phoron powder, salt, turmeric powder and red chili powder.
Mix remaining oil and temper with kalonji. Saute for a few seconds and then add the garlic. Fry till it changes colour and then add the arbi.
Stir fry for a further minute and finish it off with a dash of lime. Serve as a side dish with either dal-chawal, curd-rice, sambar-rice or with chapattis.
Dry roast the panch phoron spices.
Cool and grind them to a powder.
Heat oil in a pan and shallow fry the arbi slices.
Drain and keep them aside.
Add chili powder, salt, turmeric powder & panch phoron powder.
Mix to coat well.
Heat oil and temper with kalonji followed by the garlic.
Add the arbi mix and saute for a minute more.
Serve as a side dish with either rice or chapattis. It can also be
had as snacks.