Updated: May 4, 2016 4:21:13 pm
Crispy on the outside and soft on the inside, this humble crispy arbi preparation can easily take centerstage on a regular dinner menu. The list of ingredients doesn’t run long and neither does the method; the trick to get the dish correct is patience. It needs to be cooked at a very low flame for a very long time. Cook it at high and the outside will burn before the inside has cooked properly; cook it for less time and it will not get crispy.
Preparation Time: 10 mins | Cooking Time: 40 mins | Serves: 2
200g- Arbi (colocasia root)
3 tbsp- Vegetable oil
1 tsp- Ajwain seeds
1 tsp- Coriander powder
1 tsp- Cumin powder
1/2 tsp- Amchoor (dry mango) powder
1 tsp- Kashmiri red chilli powder
1/4 tsp- Turmeric powder
Salt to taste
Fresh coriander leaves for garnish
* Pressure cook arbi for just 2 whistles. It should not become too soft.
* Once the steam has escaped, open the pressure cooker and remove arbi in a bowl. Keep aside to cool.
* Once cooled, peel the arbi and cut into 2cm thick slices and lightly press each slice between your palms.
* Prepare the spice mix by mixing all the spices (except ajwain) in a bowl. Coat each arbi slice in the spice mix.
* Heat oil in the flat frying pan on medium heat. Add ajwain seeds.
* When the seeds start to sputter, add the arbi slices one by one. Reduce heat to low and cover the pan.
* Keep checking after every 8-10 minutes or so to flip the arbi slices and also to move them around the pan. Cook covered for about 30 minutes till the arbi is dry and crispy.
* Remove in a platter and garnish with fresh coriander leaves. Serve with hot rotis or paranthas and some plain yoghurt to complete the menu.
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