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.
