Arbi ka Saag
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 133 cookbooks
This recipe has been viewed 32575 times
Colocassia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy delicacy here! Prepared in true Rajasthani style, Arbi ka Saag can be served as a starter or as a subzi with the main course. Either way, its chatpata flavour and crispy texture will steal your heart. While some might prefer to directly sauté the cooked arbi, it turns out best when deep-fried first, so go for this fool-proof method.
- Heat the oil for deep-frying in a deep non-stick kadhai and deep-fry the arbi slices, a few at a time on a medium flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Heat the oil in a broad non-stick pan, add the carom seeds and mustard seeds.
- When the seeds crackle, add the fried arbi pieces, turmeric powder, chilli powder, coriander powder, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately.
- Grease your hands generously with oil before you start to peel or cut the colocasia, or you will end up with sticky, dirty fingers!
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.