Arbi Fry

Ingredients

• 300 g arbi /colocasia
• 4 tablespoon mustard oil or any cooking oil
• 2 pinch ajwain carrom seeds
• ½ teaspoon cumin seeds
• 1 pinch hing powder asafoetida
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (hot), adjust to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon salt adjust to taste
• 1 teaspoon chaat masala
• 1.5 tablespoon lemon juice adjust to taste
• 2 tablespoon cilantro

Steps

1. Start by boiling the arbi. Add the cleaned arbi to a large pot of water and cover. Let boil for 10-12 minutes on high. You have to boil them just until fully cooked(easily fork tender) but not mushy. To avoid overcooking, I prefer to boil them in a pot of water instead of pressure cooker or Instant Pot. Note – Boil for 2 whistles in pressure cooker and pressure cook on high for 2-3 minutes using IP.
2. Once boiled, let arbi cool down for few minutes. Peel the skin off. Using a sharp knife, half each arbi. Let sit to cool down completelyNote – You can do the above steps a day ahead. Keep boiled arbi refrigerated.
3. In a heavy cast iron skillet or kadai(indian wok), heat up the mustard oil until the raw smell goes away.
4. Temper with ajwain & cumin seeds, hing powder and chopped green chillies. Fry for 30 seconds or so on low flame taking care not to burn.
5. Add the powdered spices(except chaat masala), salt and a splash of water. Fry the spices for 20-40 seconds. You will see a slurry.
6. Add the arbi halves and gently toss to coat with spices. Continue to fry for next 4-5 minutes without stirring a lot else arbi will start breaking. Let char slight on each side and gently flip on to the other.
7. Finish arbi fry with chaat masala, pinch of garam masala, lemon juice and lots of chopped cilantro. Your arbi fry is ready to serve.