I am sure that mostly every one likes dry arbi but a lot of people cook & like the arbi curry too. For me it brings back the memories of my childhood where my mom used to make this dish and I used to love eating it.
To make this simple yet delicious dish, you can either fry the arbi with spices or then pressure cook it with water or you can first boil arbi, peel and then just simply add to the curry, which can be prepared separately.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 20 mins 40 mins 4 Servings
Arbi (Colocassia) – 500 grams (boiled & peeled, chopped into ½ inch pieces)
Fresh green coriander – 2 tablespoon
Salt to taste
Carom seeds (ajwain) – ½ teaspoon
Asafetida – 1 pinch
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Red chili powder – ¼ teaspoon
Mango powder – ¼ teaspoon or lemon juice
Oil – 2 tablespoon
- Boil arbi till it soft, peel & chop and keep aside.
- Heat oil in a pan and add carom seeds & asafetida. Fry till carom seeds get aromatic & splutter. Now add coriander powder, turmeric powder & red chili powder. Fry for a few seconds to let them mix well. Add water and let it come to a boiling point, lower the heat and simmer for 3-4 minutes so form nice gravy. Adjust the curry consistency per choice, if its too thick, add water and if its too runny, let it simmer longer to dry up the excess water.
- Once the curry is ready, add mango powder or lemon juice along with the boiled & chopped arbi and cook for 3-5 minutes. Take off heat and garnish with fresh green coriander. Serve hot.
Note: don’t cook arbi in curry for too long. This dish goes perfectly well with chapatti, roti, parantha or even rice, serve & enjoy with family & friends. Enjoy!
Picture courtesy: yummyindiankitchen.com(nicepic)