Roasted Masala Arbi (Colocasia)
|250||grams of arbi (colocasia)|
|¾||teaspoon of carom seeds (ajwain)|
|1||teaspoon of red chilli powder|
|2||teaspoon of coriander powder|
|¼||teaspoon of fennel seed powder|
|1.||Very thoroughly wash arbi. Pressure cook it till the steam starts building (about 2-3 minutes) or till it is slightly tender and easy to peel off the skin. Turn off the flame and allow the steam to let off. Drain arbi and peel the skin. If the size of arbi is big, then you can slice vertically in 2-3 long pieces.|
|2.||Heat oil for frying in a wok. Once the oil is ready, deep-fry the sliced arbis till golden in color. Remove on a paper towel.|
|3.||In another vessel, heat 1-2 teaspoon of oil. Add asafoetida, ajwain, red chilli powder, coriander powder and fennel seed powder. Now add fried arbi slices. Sprinkle salt to taste. Mix gently coating the vegetable evenly with spice mix. Serve hot as a side dish.|
This is a family recipe by my mother.
If you over pressure cook arbi, it will become too soft & mushy and will not hold shape while cooking. It will also lend a sticky feeling to the vegetable. So do take care while pressure cooking the arbi.
To cut calories, you can skip deep frying the arbi. But for crispiness, it is must to fry them. Alternatively you can air-fry them or even bake them, though I have not done so myself.