Aug 17, 2010


Colocasia roots (Arbi) -- 7-8

Oil -- 3-4 tablespoons
Carom seeds -- 1/2 teaspoon
mustard seeds -- 1/2 taspoon
Coriander powder -- 1 teaspoon
Turmeric powder -- 1/4 teaspoon
Chilli flakes -- 1/2 - 1 teaspoon
Garam masala powder (optional) -- 1/4 teaspoon
Dry mango powder (amchur) -- 1/2 teaspoon

Salt to taste

Peel arbi and cut it into wedges.

(It is better not to use the arbi fresh out of the earth. It tends to irritate the tongue and throat. Store it for a week before using it for cooking. while cooking make sure that it is cooked properly)

Heat oil in a thick pan and add carom and mustard seeds. when the mustard crackles add the arbi and fry it on low flame until it is cooked.
When fried like this arbi is soft inside and crispy outside.

Once cooked add all the powders and salt and fry fr a couple of minutes more to coat all the pieces with the spice, and to blend the aroma.

Ready to serve.

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