Arbi Do Pyaza Curry Recipe
Arbi or Colocasia is a summer root vegetable which is cooked in many ways. Here is the fried tangy version which is paired with stuffed masala and amchur onions.
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- Arbi/ taro root (peeled and sliced) - 500 gms
- Oil/ tel - 4 tablespoons
- Sliced onion/ pyaz - 1 big
- Small onions - 5-6
- Salt/ namak, pepper/ kali mirch, red chilli/ lal mirch powder - taste wise
- Turmeric/ haldi powder, dried mango powder/ amchur, coriander/ dhaniya powder - 2 teaspoons each
- Cumin seeds/ jeera, onion seeds - 1 teaspoon each
- Coriander leaves chopped for garnishing
- First of all, make 2 slits in each small onions so that they are joint at the end.
- Take small portion of all spices and salt to mix together.
- Fill these spices into the slits of onions and keep aside.
- Now heat the oil and add cumin and onion seeds.
- When the seeds get crackle, add arbi and fry keeping the flame on the sim.
- When the curry turns golden brown in colour, add sliced onions and cook for 2 minutes.
- Take arbi and sliced onions out of the oil and now add stuffed spiced onions into the oil.
- Fry them till golden brown and add arbi mixture to it again.
- Finally add all the remaining spices and salt to it.
- Cook for more 2-3 minutes and turn off the gas.
- Flavorsome 'Arbi Do Pyaza Curry' is ready to be served. Garnish with fresh coriander leaves!
A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.