Arbi Masala Dry Veg is made using boiled arbi stir-fried with flavorful spices which makes this dry veg a perfect side dish. My mom use to make this simple spicy arbi dry veg most of the time when we were going out for travel. This version of arbi recipe doesn’t contains onion-tomato which makes it to stay fresh for a longer time. You can carry Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn’t go stale easily. I love to eat them with poori, it also pairs so well with roti or paratha.
Arbi is also known as colocasia in English. Both its leaves and root-tuber/corm were used in cooking not just in north India but all over the country. Patode is the most popular north-eastern dish of arbi leave made mostly during rainy days. In which arbi/colocasia leaves need to be cleaned and washed, spread out and then coated with a thin batter of spiced besan. They can be layered, folded, and then rolled (like a Swiss roll), before being steamed. Cut into rounds and deep fry for a teatime snack. You may not find more exotic pakora anywhere. In the same way they are prepared in western part of India just the spices are bit different.
This recipe is on my to-do list. Will try to make them soon whenever I will get fresh leaves.
This style of arbi looks quite similar to aloo dry veg. Do try my version of Arbi Masala dry veg and serve it poori, paratha, or with roti and dal.
Do try other dry veg recipes :
- Cabbage Dry Veg
- Aloo Palak Dry Veg
- Aloo Gobhi Dry Veg
- Beans-aloo Dry Veg
- Capsicum Dry Veg
- Aloo Methi Dry Veg
- Moong Dal Dry Veg
- Kundru Dry Veg
- Aloo Parwal Dry Veg
Preparation Time: 10mins ∏ Cooking Time: 25mins ∏ Servings: 2-3
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Arbi Masala Dry Veg:
Step1: Wash arbi nicely under running water to remove all dirt. Boil water in a medium-size pan. Add 1/2 teaspoon salt in it. Once it starts boiling, add the arbi to it. Boiling arbi requires a bit trick as it depends upon the type of water, the type of arbi, and size.
Step3: Once they are boiled, strain them and rinse under cold water and let it cool down. Then peel the skin and let it cool down a bit.
Step4: Then cut them vertically into 2 or 4 slices (1/4 to 1/2 inch wide). You may also cut them round.
Step5: Heat a heavy bottom pan on low-medium flame. Add mustard oil to the pan. When sufficiently hot add carom seeds, let the seeds sizzle. Then add asafoetida, green chilies finely chopped or slits and grated ginger and saute for 30 sec.
Step6: Then add dry spices turmeric powder, coriander powder, red chili powder, and salt as per taste. Slightly roast the spices on low flame.
Step7: Add the boiled arbis and coat them lightly with all the spices. Use less spoon while turning them otherwise they will break.
Step8: Keep flame to low-medium and let them fry for 5-6mins. Spread the arbi a little. Keep shaking pan in between.
Step9: Once it gets crispy from outside, add dry mango powder and garam masala. Mix everything well and cook for another 1 min.
Step10: Add green coriander to it and mix. Turn off flame, take out the arbi in a plate.
Step11: Arbi Masala Dry Veg is ready. Serve it with poori, paratha or dal, rice.
- If you want you may pan-fry them separately until it becomes crispy, then saute with all the spices.
- Arbi cooked in mustard oil tastes good though, you can choose any cooking oil.
- When you buy arbi from the grocery store, make sure it is round in shape and has no joints.
- When arbi is peeled can be little irritating to some people, in that case, you may wear gloves or coat your palm and fingers with some oil.
- Keep a check on the time when you boil arbi. If you are not sure about the time then do boil them in open pot instead of cooker. Keep checking in between. It should be just boiled and when you touch it should press a bit. Do not overboil them.
- Add arbi for frying only when it is completely cooled down otherwise it will turn mushy while cooking.