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Wednesday, 11 June 2014

Lehsuni Arbi/Crisp Fried Colocasia coated with garlic and spices...my love affair with garlic!

Lehsuni Arbi/Crisp Fried Colocasia coated with garlic and spicesif you love garlic this recipe is for YOU!! Even if you hate this veggie, I PROMISE you this recipe will make you a convert...try ityou know I don’t take my promises lightly!! J



Lehsuni Arbi/ Crisp Fried Colocasia coated with garlic and spices

Ingredients:

  • Arbi/Colocasia/Taro, 500 gm
  • Garlic, about 12-15 cloves, grated
  • Onion, 1 medium, finely sliced (optional)
  • Oil, 2 tbsp plus for deep frying
  • Turmeric, ½ tsp
  • Red chili powder, ½ - ¾ tsp
  • Coriander powder, 2 tsp
  • Garam masala powder, ½ tsp
  • Aamchur/Dried Mango Powder, ½ tsp
  • Salt, taste
  • Fresh green coriander leaves, a handful


Instructions:


Wash and boil the arbi – make sure they don't go mushy. (In my pressure cooker, one whistle works well)

Peel and halve them vertically.

Deep fry these pieces in oil till golden brown and crisp. Drain well and keep aside.

Heat about a tablespoon of oil in a kadhai/wok. Add in the sliced onions and fry on low heat till they turn golden brown. Remove with a slotted spoon and keep aside.

Into the same kadhai, add the remaining tablespoon of oil. Heat on lowest, add in the grated garlic. Fry for about 10 seconds or so and add in the salt, turmeric, red chili powder and coriander powder. Mix well and let the spices cook out for about 10-15 seconds. Don’t let them burn!! Don’t!!

Add back the fried onions and fried arbi and mix well so that the arbi gets coated with the masala.

Add a tablespoons of water, cover and cook for a a minute or two. No longer as you don’t want it to get too soft or mushy.

Sprinkle the garam masala and aamchur. Mix well, garnish with coriander leaves and done!


Goes best with phulkas right off the tawa.


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