Masaledaar Arbi/Spicy Colocasia
Today I am here with a recipe which i learned myself. I was a big hater of this root veggie. Once one of my friend brought dish in the office. And in the impression of potato i ate it and asked her for recipe. When she started explaining i got shocked that i have eaten something i hate. Then she explained the recipe. Actually i saw my mother and sister pealing and cutting them, there is so much sticky fiber in it. Once i tried to peal and cut it and got so much irritating itching on my hands. My hands got red. That day onward i started hating it. Even mu mom and sis told me that we need to apply mustered oil on hands before peeling and cutting colocasia. But those suggestions never changed my mind. So that thing made me stay away from this delicacy. i always remember those beautiful memories attached with this sticky root veggie.
Even now if its not fried and cooked after boilin then i just ignore it. People boil it and then fry it, but i just peal and cut and fry straight away. When i starts frying i start making roti/rice on other hand. And by the time frying is done. My accompaniment is also ready and then only 5 min for cooking and serving. I have seen my husband and kids enjoying it. Actually my son always had it in the impression of potato fry. But i don't mind that. So try it, may be some hater like me starts loving it.
Prep Time - 10 min
Frying Time - 10 min
Cooking Time- 5 min
Arbi - 1 kg
Tomato - 2 medium
Onion - 2 medium
Ginger - 1 inch piece
Garlic - 5-6 pods
Cumin Seeds - 1 tsp
Amchoor Pdr - 1 tsp
Coriander pdr - 1 tsp
Take your ingredients
Now apply mustered oil on your hands
peal and cut arbi
chop onion tomato ginger garlic also
Heat mustered Oil in a pan
Now take 1 tbsp oil in a pan
Add cumin and coriander seeds, splutter them
Add onion and garlic
Throw onion and tomato
Mix well and cook for few seconds
Add fried arbi
Add salt and give a stir
Mix in rest of the spices
Mix well, cover and cook for 2 min
Uncover stir well
Serve with Roti/Chapati/Pulav/Rice/Naan
Sending to Srivalli's event http://cooking4allseasons.blogspot.in/2012/08/announcing-30-minutes-mela.html
Ren's Simple and In season
Sending it to Gathari's event Wlak thorough memory lane
http://gayathriscookspot.blogspot.in/2012/08/walk-through-memory-lane-event.htmlhosted by http://madscientistskitchen.blogspot.in/2012/08/guest-hosting-wtml.html#.UDsgX8EgfZI
Sending this to
FEAST FOR YOUR GURU happening @ my friend viji's blog
- After cooking i realized i forgot to add amchoor pdr (that's why its not present in ingredients pic, so added it at the end and mentioned in the recipe.
- Even you can make it without onion and tomato, or use one o them.
- I have heard that for Arbi/colcasia mustered oil is best, so i used it, but you can use vegetable oil we use for daily cooking.
- For tangy taste you if you don't have amchoor pdr just squeeze a lemon on it.
- You can add more red chilly and chat masala if you want it more spicy.
HOPE YOU WILL LIKE IT