Follow these steps for perfect results
Colocasia root (Arbi)
thinly sliced like fries
Onion
sliced
Tomatoes
chopped
Ginger Garlic Paste
Asafoetida (hing)
Turmeric powder (Haldi)
Salt
as required
Red Chilli powder
Coriander Powder (Dhania)
Garam masala powder
Green Chillies
slit thinly
Dry Red Chillies
Sunflower Oil
as required
Wash and soak colocasia root in salted water for 10 to 15 minutes.
Wash again and dry with a towel.
Heat oil in a kadhai and deep fry colocasia sticks until golden brown.
Drain onto paper towel and set aside.
Heat 2 tablespoons of oil in a kadhai.
Add whole red chilies, asafoetida, ginger and garlic paste.
Sauté for 1 minute.
Add sliced onions and stir until translucent.
Add turmeric powder, salt, red chili powder, coriander powder, and garam masala.
Add chopped tomatoes and green chilies.
Mix well and cook for 3-4 minutes.
Add the fried colocasia and mix well.
Cover and cook for 8-10 minutes.
Serve hot.
Expert advice for the best results
Soaking the arbi helps reduce its sliminess.
Adjust the amount of chili powder to your spice preference.
Ensure the arbi is cooked through for optimal texture.
Everything you need to know before you start
15 minutes
The arbi can be fried ahead of time.
Garnish with fresh coriander leaves.
Serve with phulkas or roti.
Serve as a side dish with rice and dal.
The spices in the chai complement the flavors of the sabzi.
Discover the story behind this recipe
A common vegetable dish in North Indian cuisine.
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