Dry Arvi (Colocasia)

Pic 4

Over the years, this recipe has somehow become my signature recipe, which is loved by all. I'm sure most of you know it already as its a vey common recipe in north India. Still trying to put it together for my friends who want to try their hand at it. It just requires a bit of patience :) !!!


Ingredients:

Pic 1
250 gm Arvi boiled (preferably a day before, cold arvi is less sticky to peel & slice)
1 Green chilli (chopped)
2 Tbsp. Oil (I use soyabean oil, any oil would do)
1/4 Tsp. Hing (I use powdered one)
2 Tsp. Ajwain (Carom seeds)
2 Tsp. Coriander powder
1 Tsp. Kashmiri red chilli powder (Deghi mirch- less spicy, more colour)
1/2 Tsp. Turmeric
1 1/2 Tsp. Salt (or to taste)
2 Tsp. Chaat masala
2 Tbsp. Thick Dahi/Curd

Method:

1. Peel & slice the boiled arvi into thick discs. (Refer pic 1)
2. Heat oil in a non-stick pan.
3. Put Hing, ajwain seeds & let it sizzle.
4. Add all the dry spices- coriander powder, chilli powder, turmeric, salt & chaat masala.
5. Add Dahi, stirring continuously on low flame. Cook for 1 min. (Refer Pic 2)
6. Add Arvi and mix it with spices, stirring it gently on high flame for about 2 mins.
7. Once everything is mixed together and the extra water/liquid has evaporated, lower the flame to minimum.
8. Let the Arvi cook gently, no need to turn it frequently. Turn it every 3-4 mins. Cook till its nicely golden brown on both the sides. (Refer Pic 3 & 4). Takes about 10-12 mins.

Enjoy the hot Arvi with Parathas/Phulkas as a side dish!!

Pic 3
Pic 2



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