Lunch

Arbi Achari

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.

Preferred recipes by Chef Rakesh Sethi.

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