Arbi Ki Sabzi

Arbi ki sabzi is a dry veg prepared from colocasia roots. This dish is cooked in North Indian style. Boiled and peeled colocasia roots are cooked with stir fried onion, tomato and spices. The dish can be made spicy to suit one's taste buds. it can be served with phulka, chapati, puri or dal - rice combo.

Serves: 3

Ingredients:

1. Arbi - 300 to 350 gm
2. Onion (chopped) - 1 large
3. Tomato (chopped) - 1 large
4. Ginger (grated) - 1/4"
5. Garlic (crushed) - 8 cloves
6. Cumin seeds - 1/4 tsp
7. Amchur - 1/3 tsp (optional)
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1/2 tsp
10. Coriander powder - 3/4 to 1 tsp
11. Cumin powder - 3/4 to 1 tsp
12. Garam masala (Everest) - 1/2 tsp
13. Cinnamon powder - 1/4 tsp
14. Kashmiri mirchi powder - 1/2 tsp
15. Tamarind - lemon sized ball
16. Oil - 1 1/2 tbsp
17. Ghee - 1 tsp
18. Salt to taste
19. Sugar to taste
20. Coriander leaves - for garnishing

Procedure:

• Keep arbi immersed in water for 10 min, so as to get rid of soil. Now, wash them till you get clean water. Pressure cook them with sufficient water, salt and tamarind ball till 3 to 4 whistles or till done. Let them cool, peel them and cut into bite size pieces.
• Heat ghee in a pan and stir fry arbi pieces, sprinkle amchur and keep aside.
• Heat oil in a kadai and add cumin seeds.
• Add onion, ginger and garlic. Stir fry till onion turns golden brown.
• Add all the dry spices and stir fry for 10 to 15 seconds.
• Add tomato and stir fry till tomato turns mushy.
• Add salt and sugar.
• Add arbi and stir fry for a min.
• Cover and cook on low flame for 5 min.
• Garnish with coriander leaves.
• Serve with phulka, chapati, puri or with dal - rice combo.