Arbi/ Guiya/ Colocasia fry
Arbi (Arvi) or Colocasia is one of the oldest vegetables of the Indian Subcontinent.
For much of my childhood this was the preferred tuber. We mostly fried it.
1/2 kg arbi
Spice mix of (1 tsp chilli powder; 1 tsp roasted jeera powder; 1/2 tsp coriander powder; 1 tsp Aamchur powder; 1/2 tsp garam masala; 1/2 tsp turmeric powder; Salt to taste)
1 tsp jeera seeds
Fresh chopped cilantro
1/2 cup oil to fry
WASH the arbi thoroughly. This generally comes with loads of mud.
PRESSURE cook the arbi in salt water for no more than 2 whistles.
PEEL & cut arbi into 1” rounds
HEAT 1/4 cup oil in a wide pan. Season with jeera. Place arbi in a single layer. Add in chopped arbi. Generously sprinkle mixed powder. Gently flip the pan without using a spatula or spoon, to mix the powder. Roast on one side & then the other. If oil seems to dry up, add more oil to the pan. Continue flipping till well roasted. Turn off gas & sprinkle fresh chopped cilantro
Do not, for anything in the world, cook the arbi for more than two whistles. You will land up with the gooey sticky mess.
It is necessary to add salt to the water. Else you get an itchy throat.
If the arbi is small in size, you need not cut it. Just mash it and you are good to go.