Arbi Ka Saag – A Rajasthani delicacy; Colocasia pieces are cooked and fried with spices; finally lemon juice is added to the crispy arbi; A perfect starter!
I am fond of fried recipes – be it potato, lady’s finger or colocasia. Recently, I have reduced preparing fried recipes often in my kitchen as a step towards a healthy lifestyle. But then, I couldn’t give up Arbi fry. Here, I am, with my favorite recipe, adapted from Tarla Dalal’s Rajasthani Cookbook.
The original recipe in the book calls for deeply-fried arbi but then I have added cooked arbi with spices directly. But then, you can cook arbi, fry them in oil and then mix with spices fol fool-proof recipe and get rid of its gooeyness.
Prepare it once, and you will end up preparing often as you will love its crispy texture and flavor
Ingredients:
- 3 medium-sized Colocasia
- 2 teaspoon Oil
- ½ teaspoon Carrom Seeds (Ajwain seeds)
- ½ teaspoon Mustard Seeds
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- Juice of half lemon
- Salt, as required
Method
- In a pressure cooker, add washed colocasia and enough water to cover them. Cook for about 2-3 whistles.
- Once the pressure is released, drain the water and peel the skin off the colocasia
- Chop them into small cubes
- In a non-stick pan, add oil and heat it over medium flame
- Once the oil is hot, add carom seeds, mustard seeds and allow them to crackle
- When the seeds crackle, add cooked arbi pieces, spices, and salt
- Combine them together and cook on medium flame until the raw smell of the spices go off
- Switch off the flame and serve with hot rice and dal
If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
