Wednesday, July 3, 2013


Stirfried crispy seasoned "Arbi" is a mildly spiced and a wonderful side dish or you may serve it as a snack too. I am so fond of arbi/colocasia root, that I make it oftenly atleast once in a week. The main aroma comes from the carom seeds/ajwain, which makes the dish more inviting. This is also a 'Vrat' or a 'fasting meal's recipe.

500 gms Arbi / Colocasia (taro root)
1 tsp Carom Seeds (ajwain)
1 tsp Cumin Seeds
1/2 tsp Asafoetida (hing)
2 tsps Coriander Seeds (roasted and then pounded coarsely)
1/2 tsp Turmeric Powder
3/4 tsp Dried Mango Powder (amchur)
1/2 tsp Kashmiri Red Chilli Powder
3-4 Chopped Green Chillies
1/2 tsp Garam Masala
1&1/2 tsps Grated Ginger
7-8 Curry Leaves (chopped)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
1 tsp Sugar
Salt to taste
3 tbsps Oil + Oil for frying arbis

Wash arbis nicely. Put arbis in a pressure cooker. Let full pressure comes, then cook 2 minutes more on low heat. Cool down the pressure cooker normally and remove the peels of arbis. Place a arbi within your two palms, press a little to make arbi little flat and keep it aside. Follow the same with the rest of the arbis.  

Heat enough oil for frying arbis in a pan. Add few arbis in it. Fry till arbis turn golden and crispy. Follow the same process and fry rest of the arbis. Keep those aside.

Heat 3 tbsps oil in a wok or pan. Add cumin seeds, carom seeds and asafoetida in it. Saute for few seconds. Add grated ginger, curry leaves and green chillies. Saute for a minute.

Now add turmeric powder and coarsely pounded coriander seeds in it. Add fried arbis now. Add dried mango powder, kashmiri red chilli powder, garam masala, salt and sugar in it. Sprinkle little water in it. Ensure that spice powders do not burn. Stir gently for 3-4 minutes on low heat, so that all arbis are coated well with the spices.                      
                                                                                                                                                             Add chopped coriander leaves in it. Fold nicely and turn off the heat now.                                                                                                                                      

Garnish with chopped coriander leaves and serve with rotis, parathas or rice as you wish. You can serve it as an appetizer/snack with any kind of chutney. 


  1. Wow..darun. gorom bhater sathe khete darun lagbe.

  2. wish to have with sambar rice dear..

  3. Dekhte khub bhalo lagche.....lovely recipe....

  4. this spicy & yummy it with sambar rice, perfect combo :)

  5. Me too a fan of this yummy root :) Great to have this fry with Sambhar rice !

  6. Sis i want that bowl, tempting arbi stir fry.

  7. looks soooo wonderful n yummy....

  8. I just had Arbi the other day and loved it. Will try your version too.

  9. That is delicious and crispy fry Sanoli, I am afraid to peel them as they make itching my hand.