sukhi arbi or dry arbi recipe below:

Preparation Time :30 mins

Cooking time :30 mins

Total Time :1 hour

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 gms arbi/colocasia roots
• 1 and half tsp ajwain/carom seeds
• 1 tsp coriander powder/dhania powder
• 1 tsp red chili powder
• 1 tsp amchur/dry mango powder
• oil for frying
• few fresh mint leaves for garnishing
• rock salt or sendha namak if making for fast or regular salt for other days.
• water to cook the arbi

INSTRUCTIONS:

1. pressure cook, steam or microwave the arbi till they are almost cooked.
2. drain. take each arbi in your hand and peel of the skin.
3. now if you want then lightly press the arbi with your hands.
4. shallow or deep fry the arbi in oil till golden brown.
5. in another pan, add little oil.
6. add the carom seeds and fry for a minute.
7. now add both the spice powders, coriander and red chili powder.
8. mix well and add the fried arbi to this seasoning.
9. mix the arbi well.
10. add amchur powder and salt.
11. mix again well.
12. garnish sukhi arbi with some chopped mint leaves and serve hot.

NOTES

while peeling the arbi, apply some oil to your fingers and peel.

while frying the spice powders, do so at the lowest flame. if need be you can switch off the gas. the spice powders,especially chili powder tends to burn quikly on a high heat.

the sukhi arbi can also be served as a snack or starter.

if making for vrat or fast, then don't add asafoetida.