Friday, July 3, 2015



The recipe today is made of a potato- like vegetable  called Colocasia ( also called Taro Root) which in India is known as "Arbi"in Hindi, "Kesuvuna Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Colocasia Stir Fry" elsewhere in this blog.

I wanted to try out a North Indian recipe using colocasia and came across, "Arbi Masala Fry " in  a YouTube video from one of my favourite cookery experts, the motherly Nisha Mudhulika, which I have adapted.

  • Colocasia/Taro root, (Arbi), 500 gms
  • Carom Seeds, (Ajwain), 1/4 tsp
  • Asafoetida,  (Hing), 2 pinches
  • Turmeric Powder, (Haldi) 1/2 tsp
  • Red Chilli Powder, 1/4 tsp, or to taste
  • Red Mustard Seeds, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Garam Masala Powder, 1/4 tsp
  • Salt, as per taste
  • Dry Mango Powder, (Amchur), 1/2 tsp
  • Ginger, grated, 1 " piece
  • Green Chillies, chopped, 2
  • Fresh Coriander leaves, finely chopped, 1-2 tbsp
  • Oil, 2-3 tbsp


The first step is to wash the colocasia and pressure cook them for just one whistle, without over cooking them. They should get cooked yet remain firm and not get mushy.
Once it cools, peel the boiled arbi and cut them lengthwise into halves. Keep aside.
Heat oil in a non-stick kadhai and once it gets hot, add the carom seeds and asafoetida
Saute the carom seeds and then add red mustard seeds, the grated ginger, turmeric powder, followed by coriander powder and green chillies, stirring to ensure the spices do not get burnt
Next add the boiled arbi pieces, salt, dry mango powder, red chilli powder, and garam masala powder
Mix well to ensure the arbi gets well-coated evenly with all the spices
Cook the arbi covered on medium flame for a couple of minutes till they get roasted
Once they get a golden brown colour, flip and cook for 2-3 minutes more for the arbi to get roasted on the other side too
Finally garnish with the finely chopped fresh coriander leaves
Serve hot with rotis.

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