Name: Arbi Fry Recipe
Total time: 32 min
Yield: 2
Cuisine: North Indian

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Spiced colocasia or taro roots fry for navratri fasting. 

How to make Arbi Fry Recipe

Dassana Amit

Crawler

North Indian

<p>Spiced colocasia or taro roots fry for navratri fasting. </p>

Arbi

Water for pressure cooking arbi

Ajwain

Crushed black pepper or 1/3 teaspoon black pepper powder

Cumin powder

Dry mango powder or dry pomegranate powder

small green chili chopped red chili powder

Peanut oil

Chopped coriander leaves or mint leaves

Rinse 250 grams arbi very well in water. Then place them in a cooker. Add 2 cups of water. Pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.

step 1

When the pressure settles down on its own, open the lid and check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 whistle.

step 2

When the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. Keep aside.

step 3

In a small pan, heat 1/2 tbsp peanut oil. Add 1/4 tsp ajwain/carom seeds.

step 4

Saute the carom seeds for some seconds till fragrant.

step 5

Then add the sliced arbi. Stir and mix the arbi with the rest of the ingredients.

step 6

Continue to stir & saute for 3 minutes on a low flame.

step 7

Then add the following spices-1/2 tsp crushed black pepper, 1/2 tsp cumin powder, 1 small green chili (chopped). If using red chili powder, then you can add 1/4 tsp red chili powder.

step 8

Stir and mix the spices with the arbi. Season with rock salt.

step 9

Then add 1/2 tsp dry mango powder/amchur. Instead of dry mango powder, you can also add 1/2 tsp dry pomegranate powder.

step 10

step 11

Saute and flip each piece to get an even roasting and browning of the arbi slices.

step 12

Switch off the flame and lastly add 1 tbsp chopped coriander or 1 tbsp mint leaves.

step 13

Stir and serve arbi fry as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.

step 14

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