Name: Ajwaini Arbi
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Colocasia Roots, arbi, boiled, peeled, and lightly flattened; 1 tsp Carom Seeds, ajwain, essential for digestion and flavor; 2 Green Chili Pepper, finely chopped; 3 tbsp Mustard Oil, for pan-frying; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; 1 tsp Dried Mango Powder, amchur; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, finely chopped

50 mintotal

30 min hands-on20 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the mustard oil in a wide, flat-bottomed pan until it begins to smoke. Reduce the heat slightly.
Add the carom seeds (ajwain) and chopped green chillies. Let the seeds splutter for a few seconds.
Carefully place the boiled and flattened colocasia (arbi) pieces in the pan in a single layer. Fry them on medium heat until the bottom side turns golden and crispy.
Gently flip each piece and fry the other side until uniformly crispy. This pan-roasting removes any sliminess from the arbi.
Turn the heat to low. Sprinkle turmeric powder, red chilli powder, coriander powder, dry mango powder (amchur), and salt evenly over the roasted arbi.
Toss the arbi gently so the dry spices coat every piece. Cook for another 2 minutes on low heat so the spices lose their raw flavor without burning.
2 min
Turn off the heat, garnish with fresh coriander, and serve hot.

How to tell it's done

Crispy, golden-brown exterior giving way to a dense, creamy, melt-in-the-mouth center, all coated in tangy dry spices.

Getting it right

Tip

Adding carom seeds (ajwain) is non-negotiable. Not only does it provide a distinct earthy flavor that complements the arbi, but it also aids in digesting this heavy root vegetable.

What to serve it with

Excellent when paired with Ajwain Parathas or as a dry side dish with Dal Chawal.

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Ingredients