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- Duration: 30 minutes
- Serves: 8 people
Spice Level: High
Arbi is a tricky vegetable. Remember to never overcook it while boiling or it will become mushy and impossible to deep-fry. For a perfect Masala Arbi, half-boil the arbi vegetable before frying. To acquire that authentic taste, add a pinch of hing (asafoetida) and anardana (pomegranate) powder to the masala.
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Rich in nutrients, arbi or colocasia is an authentic food item served during auspicious occasions that involve fasting. The northern states of Himachal Pradesh and Punjab prefer their arbi cooked with tomato and onions, while Uttar Pradesh likes its arbi cooked in a curd-based gravy. Over time, however, Masala Arbi has evolved to become a dry dish that people love to consume as a snack.
- Colocasia (arbi) (250 gm)
- MTR Garam Masala (1 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- Dry mango powder (amchur powder) (1 tsp)
- Salt (to taste)
- MTR Lal Mirch/Chilli Powder (to taste)
- Asafoetida (hing) (a pinch)
- Pomegranate (anardana) powder (½ tsp)
- Oil (for deep-frying)
- Lemon wedges (for garnishing)
- Wash the arbi thoroughly and put it in a pressure cooker.
- Add enough water to cover the arbi vegetables. Boil them on a high flame, timing it for 1 whistle. Once done, switch off the heat and let the steam escape naturally.
- Remove the skin of the arbi and then cut them into thick slices.
- Heat oil in a pan till it starts to give off smoke. Carefully plop in the arbi slices and deep-fry them till they turn crisp and golden brown.
- Remove the slices and lay them on kitchen paper to remove excess oil.
- In a bowl, mix MTR Special Garam Masala, MTR Dhaniya Coriander Powder, amchur, MTR Lal Mirch Chilli Powder, hing, anardana powder, and salt.
- Transfer the arbi slices to the masala bowl and toss them around till they are well coated with the masala.
- Serve the Masala Arbi in a flat dish garnished with lemon wedges.
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