Arbi Ka Achaar Recipe (Instant Colocasia pickle)

Ingredients

• 500 grams Colocasia root (Arbi) partly boiled and sliced to roundels
• 2 teaspoons Ajwain (Carom seeds)
• 1 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
• 1/2 teaspoon Kalonji (Onion Nigella Seeds)
• 1 teaspoon Methi Powder (Fenugreek Powder)
• 1 teaspoon Mustard powder (yellow)
• 1.5 teaspoon Red Chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Asafoetida (hing)
• 3 tablespoons Vinegar
• 3 tablespoons Mustard oil
• Salt to taste

Steps

1. To begin making Arbi Ka Achaar Recipe (Instant Colocasia pickle), pressure cook the arbi or colocasia for one whistle using a pressure cooker. Remove the skin and cut into thick rounds and keep aside.
2. Heat the mustard oil in a wide pan and let it smoke till hot.
3. Once smoky hot, add the asafoetida, cumin, fenugreek and nigella seeds, let it splutter for few seconds.
4. Lightly crush the carom seeds between your palms and add it to the pan.
5. Add the diced arbi pieces, and gently coat it with the tempered spices.
6. Cook the arbi till it becomes slightly crisp on the outide, occasionally stirring in between. This will take 10 minutes.
7. Add in the red chilli, turmeric, yellow mustard powder, season with salt and cook the arbi till done.
8. Once the arbi is fully cooked, switch of the heat and bring it down to the room temperature.
9. Add the vinegar, mix well and let it rest for 2 hours to soak in all the spices of arbi/colocasia before serving.
10. Serve this Arbi Ka Achaar Recipe (Instant Colocasia pickle) along with Cabbage Paneer Parathas Recipeor Mushroom Paratha Recipe for breakfast.