The Colocasia root is a crunchy yam that is known as Arbi in India. In addition to being delicious (if prepared properly), Arbi also offers a wide range of important health benefits like protection from heart disease, reduced risk of cancer and control of blood sugar levels.
The dish that we will be preparing today is called Arbi Sarson – a preparation of Colocasia in a rich mustard paste. Here are the ingredients that you will require.
Colocasia (Arbi): 500 grams
Onion: 1, medium-sized
Ladies Finger (Bhindi): 4
Ginger (Adrak): One half-inch piece
Garlic (Lasun): 12 cloves
Mustard Seeds (Rai): 2 teaspoons
Mustard Oil: 3 tablespoons
Turmeric (Haldi) Powder: Just a pinch
Red Chilli Powder: 1 teaspoon
Salt: to taste
The quantities mentioned above are for preparing four servings. Adjust the quantities proportionately to suit the number of servings that you require.
Wash and boil the Arbi. Cut it into bite-sized cubes.
Wash, peel and chop the onion.
Chop the tomatoes into small pieces.
Chop the ladies finger into small half-inch pieces.
Peel, wash and grate the ginger.
Peel and wash the garlic cloves.
In a blender, take the mustard seeds and garlic cloves and make a thick paste.
Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point and starts emitting streams of aromatic white smoke. Reduce the flame to Medium. Take a tablespoon of this Mustard Oil in a frying pan.
To the hot oil in the frying pan add the Arbi and ladies finger pieces, and sauté for around three minutes on a Medium flame till the Arbi turns golden brown in colour. Turn the flame off. Keep the frying pan aside.
To the earlier pan, add the onion pieces along with the grated ginger, and sauté for around three minutes. Add the fried Arbi and ladies finger, and continue to sauté.
Next, add the chopped tomatoes, the mustard-garlic paste, turmeric powder, red chilli powder and salt to taste. Stir to mix well and continue cooking for around five minutes. Then turn the flame off.
Your traditional north Indian Arbi Sarson is now ready. Serve it hot. This dish is usually eaten with hot Chapatti fresh off the tava.
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