Arbi Subzi

by Tarla Dalal

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A unique preparation of colocassia, which is easy and quick to make but very, very tasty. In this subzi, roundels of cooked arbi are tossed with a mixture of spices and beaten rice, which gives the subzi an appealing flavour and a mild, pleasant crunch too. To prepare this easily, cook the arbi in a pressure cooker for around three whistles, and then peel and cut into roundels. Once this is ready, the Arbi Subzi will be ready in minutes. Serve this dry subzi hot and fresh with dal and rotis or parathas .

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Arbi Subzi recipe - How to make Arbi Subzi

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Preparation Time: 20 mins Cooking Time: 8 mins Total Time: 28 mins 3Makes 3 servings
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Ingredients

2 1/2 cups boiled , peeled colocassia (arbi) thick roundels
1/2 cup thick beaten rice (jada poha)
2 whole dry kashmiri red chillies , broken into pieces
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
salt to taste

Method

Combine the beaten rice, dry red chillies, asafoetida and turmeric powder in a mixer and blend to a smooth powder. Keep aside.
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the colocassia, salt and the ground powder, toss gently and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Serve hot.