Arbi

Ingredients

• 250.0 g Colocasia
• 1.0 tbsp Coriander Leaves
• 1.0 tsp Red Chilli Powder
• 1.5 tsp Carom Seeds
• 1.0 tsp Dry Mango Powder
• 1.0 tsp Rock Salt
• 1.0 cup Water
• 1.0 tsp Coriander Powder
• 2.0 tbsp Refined Oil

Cooking Steps

1. First rinse the taro roots thoroughly under running water to remove any soil or mud from them. Then opt to Pressure cook, steam or microwave the taro roots till they are almost cooked and tender. Remember not to overcook the tarot roots as they will become too mushy and pasty.
2. To cook in a microwave oven, take some water in a microwave safe bowl just about covering the arbi. Microwave on high for 5 to 6 minutes or more until the taro roots are almost cooked.
3. For pressure cooking, in a 2 litre pressure cooker, add the arbi with water covering them entirely. Pressure cook on medium heat for 1 whistle. Let the pressure drop naturally in the cooker and then only open the lid.
4. Drain all the water and let the arbi cool or become warm. Peel of the skins from each taro root.
5. Now if you want then lightly press the arbi between your palms to flatten them slightly.
6. Shallow or deep fry the arbi in moderately hot oil oil till golden brown.
7. In another pan, add little oil - about 1 to 2 teaspoons
8. Add the carom seeds and fry for a minute.
9. Now add both the spice powders, coriander and red chili powder.
10. Mix well and add the fried arbi to this seasoning. Mix the arbi well.
11. Add amchur powder and salt. Mix again well.
12. Garnish Arbi Sabji with some chopped mint leaves or coriander leaves and serve hot.