Arbi Fry – Crispy And Quick Curry
- Arbi/ Colacassia/ Taro/ Kuchai - 250 gms
- Tomato/ Tamatar - 1 big, finely chopped (optional)
- Salt/ Namak as per taste
- Turmeric/ haldi powder - 1/2 teaspoon
- Coriander/ Dhania powder - 1 teaspoon
- Red Chilli/ Lal Mirch powder - 1 teaspoon
- Dry Mango/ Amchoor powder - 1/2 teaspoon
- Oil/ Tel - 1 tablespoon
- Jeera/ Cumin - 1/2 teaspoon
- Rai/ Mustard seeds - 1/2 teaspoon
- Ajwain/ Carrom seeds - 1/2 teaspoon
- Wash and pat dry Arbi. Peel and make thin slices of it of bigger oval/elongated size/shape.
- Heat oil in a wok/kadai. When hot, add heeng jeera/cumin, rai/mustard and ajwain/carom ka tadka. Add Arbi slices and stir fry them.
- When little soft, add salt and haldi/turmeric powder. Mix well and cook arbi for 4-5 minutes on low flame. Stir in between so that the arbi does not stick to the bottom.
- Now add red chilli powder, coriander powder, amchoor and mix.
- Optionally, Add little finely chopped tomatoes too at this stage.
- You may sprinkle little water also to let these masala get cooked. Ensure just little water to be sprayed. Cook for a min or two. You will see that the masala leaving oil from sides, indicating arbi fry is ready.
- Quick and crunchy curry 'Arbi Fry' is ready to be served with roti/ paratha. NOTE : Do not overcook arbi, else it will get mashed. The size and shape of arbi should be retained and it should be soft tender at the same time. Trick is slicing thin and cooking on low flame.
I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.