Arbi fry recipe - how to make arbi fry

Arbi fry recipe - how to make arbi fry

 

PREP TIME

20 mins

COOK TIME

12 mins

TOTAL TIME

32 mins

arbi fry - spiced colocasia or taro roots fry for navratri fasting.

RECIPE TYPE: side

CUISINE: north indian

SERVES: 2

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

250 grams arbi/taro or colocasia roots

2 cups water for pressure cooking arbi

¼ tsp ajwain/carom seeds

½ tsp crushed black pepper or ⅓ tsp black pepper powder

½ tsp cumin powder

½ tsp dry mango powder or dry pomegranate powder

1 small green chili, chopped or ¼ tsp red chili powder

½ tbsp peanut oil

1 tbsp chopped coriander or mint leaves

rock salt/sendha namak as required

INSTRUCTIONS

rinse 250 grams arbi very well in water. then place them in a cooker. add 2 cups of water. pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.

when the pressure settles down on its own, open the lid and check the doneness of the arbi. a knife should easily slid through the arbi. if not, then pressure cook for 1 whistle.

when the arbi cools down or become warm, peel and then slice them in ¼ to ⅓ inch rounds. keep aside.

in a small pan, heat ½ tbsp peanut oil. add ¼ tsp ajwain/carom seeds.

saute the carom seeds for some seconds till fragrant.

then add the sliced arbi. stir and mix the arbi with the rest of the ingredients.

continue to stir & saute for 3 minutes on a low flame.

then add the following spices - ½ tsp crushed black pepper, ½ tsp cumin powder, 1 small green chili (chopped). if using red chili powder, then you can add ¼ tsp red chili powder.

stir and mix the spices with the arbi. season with rock salt.

then add ½ tsp dry mango powder/amchur. instead of dry mango powder, you can also add ½ tsp dry pomegranate powder.

stir and mix very well.

saute and flip each piece to get an even roasting and browning of the arbi slices.

switch off the flame and lastly add 1 tbsp chopped coriander or 1 tbsp mint leaves.

stir and serve arbi fry as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.

Thank you