Arbi Fry Recipe-Colocasia

Ingredients
250 grams Colocasia root (Arbi)
2 tablespoon Gram flour (besan)
1 teaspoon Red chilli powder
1 teaspoon Coriander Powder
1/4 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Amchur (Dry Mango Powder)
3/4 teaspoon Cumin powder
Salt , to taste
1/4 teaspoon Asafoetida (hing)
3 tablespoons Cooking oil
For seasoning
1 teaspoon Cooking oil
1/2 teaspoon Carom seeds (Ajwain)
1/4 teaspoon Cumin seeds
1 Green Chilli , finely chopped
2 teaspoons Lemon juice
1 sprig Coriander leaves (Dhania) , chopped

Directions for Besan Arbi Roast Recipe (Spicy Colocasia Stir Fry)
T

o begin making the Besan Arbi Roast Recipe, scrub the arbi to get rid of mud and dirt. Pressure cook the arbi with little water and a pinch of salt for 1 whistle (do not over cook). After the first whistle, turn off the heat. Once the pressure releases, open the cooker.

Peel the skin off and cut them into half lengthwise and place it in a large mixing bowl.

In a wide plate mix besan, red chili powder, coriander powder, salt, turmeric powder, amchur powder, roasted cumin powder.

Add this spice powder to the cut arbi and toss to coat well.

Heat 2 tablespoons of oil in a heavy bottomed pan, add the besan arbi in small batches and roast until golden brown in color. Do this in 2 to 3 batches, add oil as the pan gets dry. Drain the roasted arbi on kitchen towel and place it in a serving platter.

In another pan add 1 teaspoon of oil. Add cumin seeds, carom seeds and finely chopped green chilies and fry for 10 seconds. Add this to the Besan Arbi and toss gently.

Sprinkle some coriander leaves and lemon juice on top.

Serve the Besan Arbi Roast immediately as a starter or as a side dish for Curd Rice, Sambar Rice or Rasam Rice