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Arbi ka Saag


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This little known and scarcely used vegetable is converted into a spicy dish - Rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but I prefer the crispy texture of deep fried arbi. A word of caution about handling arbi. Grease your hands generously with oil before you start to peel or cut them as they release a sticky fluid which is difficult to wash off. The oil forms a layer on your palms, not allowing this fluid to come in contact with your skin.

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Serves 4.
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Ingredients


1 1/2 cups colocassia (arbi) , boiled , peeled, sliced
1/4 tsp carom seeds (ajwain)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp lemon juice
1/2 tsp oil
salt to taste

Other ingredients
 oil for deep-frying

Method
  1. Heat the oil in kadhai and deep fry the arbi slices till they are golden brown in colour. Drain on absorbent paper. Keep aside.
  2. Heat the oil in a non-stick pan, add the ajwain and mustard seeds.
  3. When the seeds crackle, add the arbi, turmeric powder, chilli powder, coriander powder, lemon juice and salt and mix well.
  4. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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