Arbi ki Rasedar

• Asafoetida (hing)

  1 g

• Colocasia (arbi)

  300 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Oil

  25 ml

• Red chili powder

  3 g

• Roasted cumin powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Boil the colocasia until tender, then peel and halve the pieces.
2. 2Heat oil and shallow-fry the colocasia until lightly golden; set aside.
3. 3In the same oil crackle cumin seeds and asafoetida.
4. 4Add chopped tomato with turmeric, coriander and chilli powder.
5. 5Cook until pulpy and the oil separates.
6. 6Pour in water to make a thin gravy and bring to a boil.
7. 7Add the colocasia and salt, then simmer 10 minutes.
8. 8Finish with roasted cumin powder and coriander, then serve hot.