Thursday, June 30, 2016

CRISPY ARBI

CRISPY ARBI

This crispy dish is made of colocasia, which is also called Taro. In India, we call it "Arbi" in Hindi, "Alvamande" in Konkani and "Kesavuna Gedde" in Kannada. Colocasia is commonly used because it has high potassium content and health benefits.

Elsewhere in this blog you will find recipes for Dum Arbi, and Colocasia Stir Fry. In today's recipe, the arbi is coated with beaten rice and spices to give it an interesting twist. This recipe is adapted from Crispy Arbi Subzi by Tarlaji Dalal.

We had Crispy Arbi with dal and paranthas and it was delightful!!.



Ingredients:

  • Arbi, (Colocasia), 500 gms
  • Poha, (Beaten Rice) of the thick variety, 1 cup 
  • Byadgi Red Chillies, dry roasted and broken, 4
  • Hing (Asafoetida), 1/4 tsp
  • Haldi, (Turmeric Powder, 1/2 tsp
  • Mustard seeds, 1 tsp
  • Curry Leaves, 1 sprig
  • Oil, 2 tbsp
  • Salt, to taste 
Method:


Wash and place the colocasia in a vessel without adding any water
Place this vessel in a pressure cooker with the required quantity of water
Keep the colocasia uncovered, close the lid of the cooker and pressure cook for 2-3 whistles
Make sure that the colocasia is cooked but not over cooked
Switch off the gas and when the cooker is cool enough, remove the cooked colocasia
Peel the colocasia when it is sufficiently cool to handle and cut them into 1/4 " roundels. Keep aside.
In a small mixer jar, grind together beaten rice, roasted red chillies, asafoetida and turmeric powder to a fine powder. Keep aside.
Heat oil in a thick bottomed kadhai and when it is hot, add the mustard. When they splutter, add the curry leaves  and saute for a few seconds
Add the colocasia roundels, salt, and the ground powder that you have kept aside
Mix well and stir fry till the colocasia roundels are well and evenly coated
Cook on medium/low flame till the colocasia gets nicely roasted
Transfer to a serving bowl