While I am dealing with grief and loss, I have come to realize that the thing that is helping the most is food, memories and most of all, writing. Cooking and eating the food that dad loved the most is what is making me feel that he is around. That this is one of the ways I can feel re-connected with him. I have been furiously cooking the dishes he loved and I made this Crispy Punjabi Arbi the other day and while eating it, I realized that a lot of those recipes don’t exist on the blog. So you will see a lot of dad’s favorite recipes on the blog.
This Crispy Punjabi Arbi is one that Dad loved eating, and I will admit this is my favorite way to eat arbi too! Despite the fact that peeling arbi for this is a royal pain, hands itch, whatever you do. But one bite of it along with a crisp parantha and it seems all worth it. This is a dish which was so common at home while growing up. It was like dad and me created a special bond on this, while the rest of the folks lamented “arbi, again?”
Did you know arbi is known to reduce fatigue and that it’s an antioxidant that helps in even stalling the aging process? Like really! It has great flavour, but is also full of amino acids and Omega 3 oils too! Crispy arbi is quite well known as a Punjabi favourite and was always a part of the family meals growing up. Just the sheer crunchiness of it would add texture to anything it was served with. Here’s the recipe for how I make it usually at home
PS: I know all the planning for the blog has been derailed but please bear with me, sooner than later I will be back to the planned posts.
Crispy Punjabi Arbi | Spicy Colocasia stir fry
Ingredients
- 500 grams Colocasia root (Arbi)
- 1 medium onion sliced
- 3 green chilli slit
- 2 tsp ghee/oil
- 1 tsp cumin
- Salt to taste
- 1/4 tsp garam masala
- 1 tsp amchoor powder (dry mango powder)
- 1 tsp turmeric powder
- Coriander to garnish
Instructions
- Peel and cut the arbi in thin long strips, a little like French fries. Make sure you grease your hands well with oil or wear gloves because arbi has a tendency to leave your hands itching.
- Heat oil in a heavy bottom kadhai, when hot add jeera seeds and sauté until lightly brown.
- Add the green chillies and sauté for a minute, so that the chilly leaves it spice in the oil.
- Add onions and sauté till they are translucent. Add arbi and fry on high heat for about 3-4 minutes, stirring often.
- Add all the dry spices apart from amchoor powder and garam masala and lower the heat. Continue sautéing once in a while till arbi is cooked well.
- Once the arbi is cooked, add amchoor and garam masala and sauté for a minute. Turn off the heat.
- Garnish Punjabi Style Spicy Arbi Sabji with coriander leaves and serve hot with paranthas
Interesting! I’ve always steamed/boiled arbi before frying it (makes it easier to peel) Surely going to try this one!
yes the steaming does it make it easier to peel but then one can never get this texture 🙂
Definitely yummy recipe. I love that thanks for sharing