BESAN WALI ARBI

BESAN WALI ARBI

Colocasia is called Arbi in Hindi, Kesavuna Gedde in Kannada and Alvamande in my mother tongue, Konkani.  Many dishes  are made across India using colocasia/arbi. I too make dishes using arbi from time to time.

Some arbi dishes which are featured in this blog include:-

•  Khatti Arbi ka Salan, 
•  Crispy Arbi, and 
• Kurkuri Fried Arbi.

Today's recipe is for a dish in which the arbi is shallow fried after being coated in a mixture of besan (Gram Flour) and spices.  This is served as a side dish with the main meal.  I have adapted this from Besan Wali Arbi by one of my favorites, Nishaji. 

Tip: While choosing arbi, go for the big sized ones and not the tiny ones. 

Ingredients:-

• Arbi ( Colocasia), 400 gms
• Besan ( Gram Flour), 1 tbsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Amchur, (Dry Mango Powder), 1/2 tsp
• Kitchen King Masala, 1/2 tsp
• Oil, as required for shallow frying the arbi 
• Salt, to taste 
• Coriander Leaves, finely chopped, for garnish, 1 tbsp 

For Seasoning:-

• Ajjwain ( Carom Seeds), 3/4 tsp
• Green Chilli, 1-2 finely chopped 
• Ginger, 1/2 " piece, finely chopped/grated  
• Lemon Juice, from 1/2 a lemon 
• Coriander Leaves, finely chopped, 2 tsp
• Oil, 1 tbsp 

Method:-

Wash the arbi thoroughly and pressure cook for 1 whistle adding the required amount of water 

Take care to see the arbi does not get overcooked

Once the cooker cools, remove the cooked arbi and allow it to cool

Once it is cool enough to handle, peel the arbi and cut it lengthwise in to half. Keep aside

In a large plate, mix well together besan, turmeric powder, chilli powder, coriander powder, amchur powder, Kitchen King masala and salt 

Take the arbi pieces one by one and coat them with the mixture of besan and spice powders so that they are evenly coated on both sides

Heat oil in a wide non-stick pan and when it gets heated add the half the quantity of the coated arbi pieces, and shallow fry on medium heat, flipping them from time to time, them till they turn crisp and are well roasted 

Remove these from the non-stick pan and keep aside. 

Repeat this process for the remaining coated arbi

In the same pan, heat oil and on medium heat add the ajjwain and sauté for a few seconds

Next add the slit green chillies, finely chopped ginger and half of the finely chopped coriander leaves and saute

To this add the shallow fried arbi and mix well

Switch off the gas and then squeeze the lemon juice and mix well

Finally garnish with the remaining coriander leaves