Arbi Fry
Punjabi style Arbi fry is a vegan indian sabji of taro root and a few indian spices. Simple no onion, no garlic arbi recipe for summers.
Ingredients
- 300 g arbi /colocasia
- 4 tablespoon mustard oil or any cooking oil
- 2 pinch ajwain carrom seeds
- ½ teaspoon cumin seeds
- 1 pinch hing powder asafoetida
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (hot), adjust to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 1 teaspoon chaat masala
- 1.5 tablespoon lemon juice adjust to taste
- 2 tablespoon cilantro
Instructions
- Start by boiling the arbi. Add the cleaned arbi to a large pot of water and cover. Let boil for 10-12 minutes on high. You have to boil them just until fully cooked(easily fork tender) but not mushy. To avoid overcooking, I prefer to boil them in a pot of water instead of pressure cooker or Instant Pot. Note - Boil for 2 whistles in pressure cooker and pressure cook on high for 2-3 minutes using IP.
- Once boiled, let arbi cool down for few minutes. Peel the skin off. Using a sharp knife, half each arbi. Let sit to cool down completelyNote - You can do the above steps a day ahead. Keep boiled arbi refrigerated.
- In a heavy cast iron skillet or kadai(indian wok) , heat up the mustard oil until the raw smell goes away.
- Temper with ajwain & cumin seeds, hing powder and chopped green chillies. Fry for 30 seconds or so on low flame taking care not to burn.
- Add the powdered spices(except chaat masala), salt and a splash of water. Fry the spices for 20-40 seconds. You will see a slurry.
- Add the arbi halves and gently toss to coat with spices. Continue to fry for next 4-5 minutes without stirring a lot else arbi will start breaking. Let char slight on each side and gently flip on to the other.
- Finish arbi fry with chaat masala, pinch of garam masala , lemon juice and lots of chopped cilantro. Your arbi fry is ready to serve.
Notes
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- Choose fresh and firm arbi- Fresh arbi has a crunchy taste that will enhance the taste of the dish after cooking. Make sure that the arbi is firm to touch and has no bruises.
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- Oil your hands or wear gloves- I recommend rubbing smearing your hands with some oil when touching arbi. Wear gloves if necessary or wash your hands thoroughly after handling. This prevents itchiness of skin.
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- Dont skimp on oil - Arbi is one of those vegetables that need extra oil for better taste.
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- Choose a wide pan or kadai- Else instead of charring(frying), the arbi will start steaming and get too soft spoiling the texture of the dish.
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- Always use a sour agent- Like lemon or lime juice, amchoor or a little yogurt when making arbi.
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- Skip hing powder for a gluten free arbi fry.
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- One of my favorite ways to eat arbi fry is with indian flatbreads like warm rotis or plain paratha and green chutney. You could add a bowl of yogurt on the side.
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- For a delicious summer meal, serve arbi fry with steamed rice and mango dal.
Nutrition
Calories: 459kcalCarbohydrates: 52gProtein: 19gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 20gMonounsaturated Fat: 11gSodium: 1444mgPotassium: 41mgFiber: 45gSugar: 0.3gVitamin A: 1001IUVitamin C: 11mgCalcium: 324mgIron: 3mg
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