Arbi ( Colocasia esculenta underground root called corm), popular edible root vegetables in large parts Asia, Pacific islands, West Africa, and Amazonian regions of South America.
Normally it is cooked in dry or boiled dry form with spices. Possess high amount of dietary fiber and antioxidants and the corm are free from gluten so no harm to gluten conscious people. Beside this they are also rich source of phenolic flavonoids protect from lung and oral cavity cancer and also contain some of the valuable B- complex vitamin. Here is a recipe of Arbi curry, a totally different procedure of cooking. A real spicy journey in Punjabi, Indian way. So lets start the recipe.Yum
Ingredients:
Colocasia (Arbi slit in fours)-350g
Tomato Purée-2.cup
Onion garlic ginger chilly paste-2 cup
Cumin seeds-1 tsp
Turmeric powder-2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Salt to taste
Garam masala-1 tsp
Chopped coriander leaves-a handful
Vegetable oil-2 tbsp (and some more for frying)
Method:
Wash and soak Arbi sticks in salted water for 10 minutes .Wash again and fry Arbi sticks in hot oil till they become golden in color.Drain on paper towel and keep aside.
Colocasia Curry ( Arbi Curry)
Colocasia Curry (Arbi Curry)
Colocasia Curry (Arbi Curry)
Heat oil in a pan ,add cumin seeds ,sauté.
Colocasia Curry ( Arbi Curry)
Add onion-garlic-ginger-chilly paste.Saute for 10 minutes till the appearance of golden color.
Colocasia Curry ( Arbi Curry)
Colocasia Curry ( Arbi Curry)
Now add all spices and salt.Stir for 5 minute.
Colocasia Curry ( Arbi Curry)
Add tomato purée ,sauté till oil comes out.
Colocasia curry (Arbi curry)
Colocasia Curry (Arbi curry)
Add fried Arbi sticks,4 cup water.Close the lid and allow it to cook for20 minutes on low heat.
Colocasia Curry ( Arbi Curry)
Remove from heat ,garnish with chopped coriander Serve hot with bread,paratha chapati or rice.
