Arbi Masala Sabzi Recipe – Dry Colocasia Vegetable [Pics]
Arbi Masala is one of the favorite main course item for my husband. He loves to eat Arbi in any form. This dry Arbi masala is really a treat and can go with any bread like chapati or paratha.
There are many ways Colocasia (Arbi) can be made resulting in different taste with just minor adjustments in cooking process. For example, the one we are making today is made with boiling Arbi and then adding masala. The other version is the fried one and is called Arbi Fry.
Arbi Masala Recipe In Words
Yield: 1 bowl of Arbi Masala (Serves 2)
- 300 gm Arbi (Colocasia)
- 3/4 Tsp Salt
- 1/4 Tsp Carom Seeds (Ajwain)
- 3/4 Tsp Red Chili Powder
- 1 Tsp Coriander Powder
- 1/4 Tsp Garam Masala
- 1/2 Tbsp Pure Ghee (Desi Ghee)
- 3 Pinch Asafoetida (Hing)
- 1/2 Tsp Mango Powder (Amchoor)
- 1/4 Tsp Turmeric Powder
- 750ml Water (to boil Colocasia)
- 1 Cup (Our 1 Cup = 240 ML) Tomato (Chopped)
- 1/2 Lemon
- 3 Tsp Coriander Leaves (Fresh Chopped)
- 2 Green Chilies (Chopped)
- 1 Big size Tomato (Chopped)
We will start the process by boiling the Arbi in pressure cooker.
To boil: Add water and Arbi in Pressure Cooker. Water should be enough to completely sub-merge the Arbi. Close the Cooker lid.
Switch ON the stove on high flame. Wait for a whistle. After one whistle on high flame, switch off the stove. Do not open the lid of the cooker till it has pressure/steam in it.
Once all the steam has vanished, open the lid and check the Arbi. To check: Pork the knife in one of the Arbi. If it goes inside easily with not much pressure, it means Arbi has boiled.
If it is not yet boiled, you need it put it back on stove (high flame) and let it make another whistle.
Once done, drain all water from the boiled Arbi.
Remove the skin of the boiled Arbi using a knife or your fingers. Just a simple push with your fingers will bring out the skin.
Chop the peeled Arbi in round shaped pieces (as shown). You can chop it in any other shape too, if you want.
Heat Olive oil (or Desi Ghee) in a pan on medium flame. Once you see the smoke coming out of oil, Add Asafoetida and Carom Seeds. Fry until they get light golden brown in color.
Now add chopped Tomatoes and Green Chilies. Mix well.
Keep the stove on low flame. Add the spices like Salt, Coriander Powder, Turmeric Powder, Garam Masala, Mango Powder, Red Chili Powder and mix well. Cook it for 2 minutes.
Keep stirring to avoid burns.
After 2 minutes, add chopped boiled Arbi. Mix well.
Add chopped Coriander Leaves. Mix well.
Switch off the stove. Our Arbi masala sabzi is ready to eat. Serve hot with Naan/Chapati/Paratha. Enjoy!!!