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Arbi Saute

Darpan News Desk IANS, 09 Oct, 2023 01:09 PM
  • Arbi Saute

Ingredients: 

250 grams arbi (colocasia)

2-3 tbsp ghee or oil (use ghee for a sattvic option)

1 tsp cumin seeds (jeera)

½ tsp ajwain seeds (carom seeds)

Sendha namak (rock salt) to taste

½ tsp black pepper powder (optional)

½ tsp roasted cumin powder (optional)

Fresh coriander leaves for garnish

Instructions:

Prepare the Arbi:

Wash the Arbi thoroughly to remove any dirt.

Place the Arbi in a pressure cooker or a pot of water and boil them until they are soft and can be easily pierced with a fork. Cooking time may vary, but it usually takes around 15-20 minutes in a pressure cooker. If using a pot, it may take a bit longer.

Once boiled, allow the Arbi to cool slightly, then peel the skin off. It should come off easily. Cut the Arbi into rounds or cubes.

Temper the Arbi:

Heat ghee or oil in a pan over medium heat.

Add cumin seeds (jeera) and ajwain seeds (carom seeds) to the hot ghee or oil. Allow them to sizzle for a few seconds.

Add Arbi:

Add the boiled and peeled Arbi to the pan. Stir well to coat them with the tempered spices.

Seasoning:

Sprinkle sendha namak (rock salt) over the arbi. You can also add black pepper powder and roasted cumin powder for additional flavour, but these are optional.

Cook Until Crispy:

Cook the arbi on medium-low heat, stirring occasionally, until they become golden brown and crisp on the outside. This usually takes about 10-15 minutes.

Garnish and Serve:

Garnish with fresh coriander leaves and remove from heat.

Serve Hot.  Serve the crispy Arbi immediately as a side dish for your fasting meal.

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