Bethica's Kitchen Flavours: Chatpata Arbi Masala (Colocassia Stir Fry)

This is my versions of Arbi (Colocasia) masala, 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, but you can adjust the spices accordingly. So check out the step by step pictorial recipe to prepare this yummy dish.

500 gms, arbi (Colocasia), boiled
3 tbsp. oil
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 sprig curry leaves
2 onion, chopped
1" ginger, chopped
3-4 garlic cloves, chopped
2 fresh green / red chilies, chopped
1 tsp. sesame seeds
1 tsp. tomato paste
salt to taste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. garam masala powder
juice of 1/2 lime
1 tsp. coriander leaves, chopped

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 mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.

Now add the tomato paste, sesame seeds and all the dry spices. Mix everything well. Add the sautéed arbi and give it a stir. Continue to sauté for 2-3 minutes till it is well combined with all the spices.

When done, add the coriander leaves and lime juice. Switch off the flame and give it a toss and serve as a side dish with either rice or chapattis.

Heat 1 tbsp. oil in a non-stick pan & shallow fry them till light brown.

Heat remaining oil & temper with mustard seeds & asafoetida. After it
stops spluttering, add onion, ginger, garlic, green chilies & curry leaves.
Sauté till light brown.