Ingredients

Serves 2

1. Colocasia (Arbi) – 200 gms

2. Chickpeas flour (Besan) – 2 tbsp

3. Ginger – 1 inch, finely chopped

4. Green chillies – 1 medium, finely chopped

5. Coriander leaves – 2 tbsp, to garnish

6. Mustard Oil – 2 tbsp

Masalas

7. Carom seeds (Ajwain) – 1 tsp

8. Asafoetida (Hing) – 1 tsp

9. Turmeric powder (Haldi) – 1/2 tsp

10. Red Chilli powder – 1/2 tsp

11. Coriander powder (Dhania powder) – 1 tsp

12. Dry mango powder (Amchoor) – 1tsp

13. Salt – 1 tsp or to taste

Method

1. Wash the colocasia (arbi) well under running water. Then place it in a pressure cooker and add 2 cups of water. Pressure cook for 3 whistles.

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2. Remove the cooked arbi from the cooker and peel it. Now chop it into roundels.

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3. Heat mustard oil in a saucepan until it starts to smoke.

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4. Then add the carom seeds (ajwain) and asafoetida (hing).

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5. Add the chopped ginger and fry for a few seconds.

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6. Now add the arbi pieces and toss around in the pan.

Add all the masalas – carom seeds (ajwain), asafoetida (hing), turmeric powder (haldi), red chilli powder, coriander powder (Dhania powder), dry mango powder (amchoor) and salt. Mix the masala well so as to coat each arbi piece evenly.

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7. Cover the saucepan, lower the heat and let the arbi cook for about 5 mintues.

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8. Add a few tablespoons of water if it gets too dry.

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9. Now add the chickpea flour (besan) and mix well again.

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10. Cover the pan again and cook on low heat for another 5-10 minutes. Stir often in between.

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11. Once the chickpea flour and arbi is all cooked, increase the heat and stir fry for a couple of seconds to give it a roasted touch.

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12. Garnish with chopped coriander leaves and serve.