This is another style of Arbi cooked dry and where I have added some local Andhra spice powder called Kura Karam Podi for a spicy stir fry dish. In the absence of the latter, you can substituted with sambar powder. Have this delicacy as a side dish with either curd-rice, sambar-rice or with any Indian flat bread.
- 12-15 arbi (colocassia)
- 3-4 tbsp. oil
- 1/2 tsp. mustard seeds
- 1-2 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1 tbsp. kura karam podi / sambar podi
- juice of half lime
Pressure cook the arbi in sufficient water for one whistle. When cool, drain and peel the skin off. Flatten them in between your palms and keep aside.
Heat 2 tbsp. oil in a non -stick pan and fry the arbi till golden on both sides. Remove on a plate.
Sprinkle salt, coriander-cumin powder, turmeric powder and kura karam podi over the arbi and mix well so that it is well coated with all the spices.
Heat remaining oil and temper with mustard seeds. Allow it to crackle. Add the curry leaves and the arbi.
Saute on a low flame for 1-2 minutes. Switch off the flame and sprinkle the lime juice. Serve as a side dish with either rice or any Indian flat bread.
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