Arbi ka Salan recipe too.
Serves 2-3 | Author: Prathibha
Prep time: 15 mins | Cooking time; 20 mins | Total time: 35 mins
Cuisine: North Indian | Category: Main Course-Side dish
250 gms Arbi/Colocasia
1.5 tsp Carom seeds(Ajwain)
1 tsp Red Chili powder
1/2 tsp Turmeric powder
1.5 -2 tsp Amchur powder(Dry Mango powder)
Salt to taste
2 tbsp Mustard Oil(or any regular oil)
Lemon wedges, to serve
- Wash the colacassia nicely and scrape the skin off using a knife and wash them thoroughly again. I would suggest you to wear gloves for this step as arbi gives itchiness to the skin.
- Cut arbi into thin slices length wise and cut them into strips looking like thin french fries.
- Heat oil in a flat pan and add carom seeds and let them sizzle and then add cut arbi strips and fry them well for 12-15 mins until you see them turning brown in color and got cooked thoroughly inside.
- Add salt, red chili powder, turmeric powder and amchur powder and mix well and let it cook for a couple of minutes more.
- Switch off the flame and let them rest for an hour two.
- Heat them over medium flame until they turn crispy again and serve.
Serve it with phulkas/rotis/parathas or rice along with lemon wedges. The addition of lemon reduces the itchiness caused by the arbi sometimes.
- It is a simple stir fry recipe where the flavors play a major role.The addition of mustard oil, carom seeds and amchur powder gives its own taste to this stir fry.
- I suggest you to add more amchur powder than regular as it helps in reducing the itchiness created by arbi.Also, it is suggested to let the curry sit for an hour or two else it might cause itchiness to yur throat when eaten fresh.