Arbi Masala (Colocasia/Eddos sautéed in various spices)

Colocasia/Eddos or as it is called Arbi in India is one of the most loved vegetables generally had with the flatbread – Roti!It is widely used both in all parts of India with a different recipe in every State.Here iit is a subtly spiced delicious subzi which will pep up any meal!Absolutely delicious with Roti or Paratha!

However it is cooking the Arbi which takes up a lot of time and believe me that is why many people do not buy it in the first place.But here are a few tips which might come handy for those who feel that cooking Arbi is a pain :

Pressure cook the Arbi for 2 whistles and not more than that.The Arbi would become mashed and not remain as whole pieces.
Cook in a non stick pan which will prevent the sticky Arbi from adhering to the base of the vessel.
Cook on medium heat.Do not use high heat as this might char the Arbi.
Peel the skin of the Arbi preferably while warm as the Arbi gets hard on cooling and the skin sticks and is difficult to peel off.

Preparation time : 1 hour

Makes : 4 – 5 servings

INGREDIENTS

1 kg Arbi/Colocasia/Eddos

2 tsp Salt

1/2 tsp Asafoetida

1 tsp Carom Seeds (Ajwain)

1 tsp Turmeric Powder (Haldi)

2 Green Chillies – minced

2 tbsp Coriander Leaves – finely chopped

3 tbsp Oil

For the Masala :

2 tsp Red Chilli Powder

2 tsp Coriander Powder (Dhaniya)

1 tsp Cumin Powder (Jeera)

1 1/2 tsp Garam Masala

1 tsp Dry Mango Powder (Amchur)

METHOD

Pressure cook Arbi for 2 whistles and take off heat.Let the pressure release and open the lid.Peel the Arbi under running water or let it cool to lukewarm.Cut into halves to if they are big then 3 pieces.Put them on a plate and set aside.

Heat Oil in a pan and add the Carom Seeds.When they pop add the Asafoetida and green chillies.Saute till the chillies turn light green and add the turmeric and Chilli powders.Add the Arbi and sprinkle salt on top.Mix gently ensuring the pieces do not break and cover the pan.Cook on low heat for 3 – 4 minutes.

Now open the pan and add the rest of the Masalas and 1 tbsp of the Coriander Leaves.Continue to cook on medium heat stirring every 2 – 3 minutes till crisp and cooked.It would take 20 – 25 minutes.

Take out on to a serving bowl and sprinkle with the rest of the Coriander Leaves.Serve hot!