Arbi ka Saag
by Tarla Dalal
Added to 164 cookbooks
This recipe has been viewed 60185 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.
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.
Handy tip:- Grease your hands generously with oil before you start to peel or cut the colocasia, or you will end up with sticky, dirty fingers!
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Accompaniments
Nutrient values per serving
| Energy | 246 cal |
| Protein | 3.4 g |
| Carbohydrates | 24 g |
| Fiber | 1.2 g |
| Fat | 15.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 162 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 60.8 mcg |
| Calcium | 46.8 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 10.1 mg |
| Potassium | 625.5 mg |
| Zinc | 0.4 mg |
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