Wednesday, August 12, 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, "Kesuvina Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Colocasia Stir Fry" and Arbi Masala Fry elsewhere in this blog.

This dish is adapted from the recipe by Nisha Madhulika for Dum Arbi, a dish of fried arbi ( colocasia) in a thick gravy. Though the recipe calls for the deep frying of the arbi, I have shallow fried it to make a more healthy version.

Though it is optional, I chose to add onion and garlic to enhance the taste of the dish.

  • Arbi ( Colocasia), 350 gms
  • Onion, chopped, 1
  • Garlic cloves, chopped, 5-6
  • Tomato, 2-3
  • Green Chilli, 2
  • Ginger, chopped, 1 " piece
  • Curds, 1/2 cup
  • Asafoetida, 1-2 pinches
  • Ajwain ( Carom Seeds), 1/4 tsp
  • Red Chilli Powder, 1/2 tsp
  • Turmeric powder, 1/4 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Salt, to taste
  • Garam Masala Powder, 1/4 tsp
  • Oil, to fry arbi ( deep fry or shallow fry ) + 2 tbsp 
  • Coriander Leaves, chopped, for garnish, 2-3 tbsp 

Wash and cook the arbi in a pressure cooker for one whistle. Take care not to overcook the arbi. Allow it to cool. Keep aside.
In a mixer, make a fine paste of tomatoes, green chillies and ginger. Keep aside
Peel the cooked arbi and press each piece between the palms to flatten it
In a pan, heat oil and when it gets hot, shallow fry the flattened arbi. Keep aside.
Heat 2 tbsp of oil in the pan and when it gets heated add the carom seeds, and asafoetida.
Next add the chopped onion and chopped garlic. Fry till they turn pinkish in colour and give off a good aroma.
Then add the turmeric powder, coriander powder, and the tomato-green chilli-ginger paste and stir till oil separates
Add the curds and stir continuously till the masala starts boiling 
Add the garam masala powder, and add 1 cup of water or enough water to get the consistency you require of the gravy 
Cook and stir the gravy until it boils again
Add salt as per taste #
Add the shallow fried arbi, a little of the chopped coriander leaves and cook covered for about 10 minutes on low flame to allow the arbi to fully absorb the spices in the masala
Finally garnish with the remaining fresh, chopped coriander leaves.
Serve hot with either rotis or rice ( as a side dish) 

# Whenever you use curds in such dishes, add salt at the end as the curds would curdle if the salt is added earlier.

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