Wash the arbi (colocasia root) well under running water to remove dirt.

Place the arbi in a pressure cooker with quarter cup water.

Cover and pressure cook for three to four whistles, then turn off the heat.

Allow the pressure to release naturally.

Once done, peel the skin of the arbi and cut it into wedges or dices.

Keep aside.

Heat a teaspoon of oil in a wok or kadai.

Add the ajwain seeds, onion, and garlic.

Saute until the onions become tender.

Once the onions are tender, add the curry leaves, cooked arbi, turmeric powder, red chili powder, and salt to taste.

Stir fry on medium heat for about 3 to 4 minutes, until the masalas are well incorporated into the arbi.

Taste and adjust the salt and chili accordingly.

Remove from the pan and transfer to a serving bowl.

Stir in the coriander leaves and serve.

Serve the Arbi Ajwain Ki Sabzi along with Rajasthani Panchmel Dal, Phulka, and Salad to make a wholesome meal.