These are some yummy small bites of arbi (colocasia) mixed with some spices and shallow fried in ghee. It is spicy, tangy and full of flavour coming from the use of ghee. It is a great winter special as ghee tends to keep us warm from within. Enjoy as a snack, appetizer or as a side dish with curd rice, sambar rice, dal-chawal or chapati. So do give it a try and it will be a sure hit for all vegetarians and picky eaters.
- 500 gms. arbi (Colocassia) boiled & sliced
- salt to taste
- pinch of turmeric powder
- 1 tsp. red chili powder
- 1 tsp. sambar powder
- 1/2 tsp. coriander powder
- 1-2 sprig curry leaves
- 2 green chilies, slit
- 1 tsp. lime juice
- 3-4 tbsp. ghee
In a bowl, combine all the ingredients (except curry leaves, green chilies, lime juice and ghee) and leave aside to marinate for 30 minutes.
Heat ghee in a pan and stir fry the marinated arbi on both sides till done. Add the curry leaves and green chilies.
Sauté for a few seconds and switch off the flame. Sprinkle lime juice and serve as an appetizer or as a side dish with rice or chapatti.
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