Ingredients

The following ingredients have 4 Servings
  • 10 ounce arbi (taro roots, colocasia) (300 g)
  • 3 tablespoons ghee (use oil for vegan)
  • 1 teaspoon chopped green chilies (chopped)
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons amchoor (dry mango powder)
  • 2 tablespoons chopped cilantro (fresh coriander leaves)

Instruction

  • Wash the arbi well water and put them in a pressure cooker along with 2 cups of water and 1 tsp salt.
  • Pressure cook for two whistle on high heat.
  • Immediately release the pressure and run the arbi under cold water.
  • Do not overcook the arbi otherwise, they will become mushy.
  • Note - To cook the arbi in an instant pot, add them to the inner pot of an instant pot along with 1 cup of water and 1 tsp salt. Close the lid and press PRESSURE COOK. Set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10 minutes NPR followed by QPR. Open the lid and run the arbi under cold water.
  • Remove the peel of the arbi and cut them into 1-inch pieces.
  • Heat ghee in a pan over medium heat.
  • Once the ghee is hot, add green chilies and ajwain and let them crackle for 4-5 seconds.
  • Add the arbi and mix well.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook until the arbi are slightly browned (15-20 minutes). Stir a few times while cooking.
  • Once the arbi are nicely browned, add salt and amchoor and cook for 2-3 minutes.
  • Check for salt and add more if needed.
  • Garnish with cilantro and serve hot.