Indian · serves 2
Arbi Masala
Colocasia fried till crisp, then spiced. Sticky vegetable, entirely fixable.
Ingredients
- 500g arbi, boiled and peeled
- 1 tsp ajwain
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp amchur
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 4 tbsp oil
- Coriander
Method
- Boil the arbi first, then peel and flatten each one by pressing with your palm.
- Dry them completely on a cloth. Wet arbi is what makes the dish slimy.
- Hot oil, ajwain and cumin, then the flattened pieces in one layer.
- Fry 6 minutes without moving them, then turn. You want crisp brown edges.
- All the powders and salt tossed through at the end, off the heat.
- Amchur and coriander. Roti and dal.