Wash and peel the arbi (colocasia root). Repeat 2-3 times to remove all dirt.

Slice the arbi thinly into round shapes.

Heat sunflower oil in a kadhai (wok) on high flame.

Add the arbi slices to the hot oil and cook until they turn brown.

Add red chili powder and salt. Stir well to combine.

Add 3-4 cups of water and bring to a boil.

Once boiling, reduce the heat to medium and simmer for about 20 minutes, or until the arbi becomes tender and the water is partially absorbed.

The arbi will turn grey in color.

If the curry is too thick, add more water and bring to a boil on high flame to reach the desired consistency.

Remove from heat and let the curry rest in the kadhai for approximately 25 minutes. It will turn a shade of purple as it rests.

Garnish with chopped coriander leaves.

Serve hot with phulkas or steamed rice.