Lunch

Arbi Achari Recipe

INGREDIENTS 300 gms Colocasia(Arbi) 2 Tbsp Mustard Oil 1/8 Tsp Asafoetida 1/8 Tsp Mustard Seeds ¼ Tsp Fennel, crushed 1/8 Tsp Carom seeds ¼ Tsp Cumin seeds 1/4 Tsp Onion Seeds (Kalongi) 1/8 Tsp fenugreek seeds, crushed 1 tsp Red chilli powder ¼ Tsp Turmeric powder Salt to taste 2 Nos. Green chillies, sliced Coriander leaves -to Garnish

INSTRUCTIONS
Wash and prick the Colocasia (Arbi). Boil them in salted water till cooked. Drain water and keep aside the arbi. Dry roast the pickling spices- Mustard Seeds, Fennel, Carom seeds, Cumin seeds, Onion Seeds (Kalongi),fenugreek seeds for a minute and coarsely ground them. Keep aside. Heat mustard oil in a wok and bring it to a smoking point. Reduce heat and add asafoetida and the grounded pickling spices. Cook for few seconds and dry spices-turmeric, red chilli powder, black salt and salt. Also add boiled Colocasia (Arbi) and chopped green chillies, toss to mix well. Cook for 2 minutes. Finish with chopped coriander and give a final mix. Remove in a bowl and serve hot garnished with coriander and a tawa parantha on side.

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