Name: Panjabi aachari arbi ( colocasia) recipe by Pallavi Nayyar at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Colocasia 700 gm (peeled and chopped); Onion 2 chopped; Garlic pods 8 chopped; Ginger 2 inch long chopped; tomatoes 3 chopped; Fenugreek Seeds 1 teaspoon; Aniseed 2 teaspoon; Nigella seeds 2 teaspoon; Cumin seeds 1 teaspoon; Carrom seeds 1 teaspoon; Salt to taste; Red chili powder 2 teaspoon; Turmeric powder 1 teaspoon; dry mango powder 1 teaspoon; Garam masala powder 1 teaspoon; Green chilli slitted 2; Mustard 1 cup

ABOUT Panjabi aachari arbi ( colocasia) RECIPE

It is a spicy and tangy vegetable of colocasia. You simply love it when you eat it . It is really amazing when it is eaten with parantha or chapati.

Ingredients Serving: 4

Colocasia 700 gm (peeled and chopped)
Onion 2 chopped
Garlic pods 8 chopped
Ginger 2 inch long chopped
tomatoes 3 chopped
Fenugreek Seeds 1 teaspoon
Aniseed 2 teaspoon
Nigella seeds 2 teaspoon
Cumin seeds 1 teaspoon
Carrom seeds 1 teaspoon
Salt to taste
Red chili powder 2 teaspoon
Turmeric powder 1 teaspoon
dry mango powder 1 teaspoon
Garam masala powder 1 teaspoon
Green chilli slitted 2
Mustard 1 cup

Instructions

Heat oil in a pan add chopped and washed colocasia in it. Fry it till it is turn pink in colour. Remove it on a kitchen towel.
Now add 2 tablespoon oil in another pan and add fenugreek seeds, cumin, carrom, nigella seeds. Crackle it for 2 minutes. Add chopped garlic, onion,and ginger. Fry it till it turns golden brown.
Add chopped tomatoes and cook till masala leaves oil. Add salt, red chili powder, turmeric powder, dry mango powder, and slitted green chillies. Mix well and add some1/2 cup water if needed.
Add fried arabi and stir constantly. Cook till it absorbs all the water. Add garam masala powder, coriander leaves,and kasoori methi.
Serve hot with paranthas. For paranthas make a dough ball and flatten it. Make a chapati apply oil, salt, cumin seeds, and kasoori methi. Fold it and give the shape of parantha. Fry it on hot tawa. Serve with aachari arabi.

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