This is neither a vegetable that figures first on your shopping list nor is a choicest pick when you go grocery shopping. This poor fella is usually left out in favor of the good looking luscious veggies. Cant blame it on looks alone, this one gives a nasty itch to your hands if you dont know how to treat (peel) it right.
Fuss apart, Arvi is a lovely little vegetable that packs in a lot of taste, texture and surprise. Also known as arbi or taro, this rhizome is a great filler and substitute for potatoes in curries and most dishes. Its leaves are edible too and make great wraps for steaming other delicacies.
My childhood memories are linked with arvi ka khatta, or even better arvi gosht ka khatta. This root goes well with any meat. It is equally tasty in simple and solo dishes. I guess it important how this vegetable is introduced to you as a child. Once you like it, there is nothing like it.
Here is my version of simple arvi fry. When you cook this, you should not worry about the slime, spice or quantity of oil. They all end up as a marvel in unison.
Arvi – Arbi – Colocasia Fry
Colocasia – peeled and chopped into big chunks
Oil – for frying
Salt + Turmeric + Chilli Powder + Dhania/ Coriander Powder – For marinating and as per your taste.
Oil + Curry Leaves + Mustard Seeds + Red Dried Chillies + Garlic pods – For tadka or tempering.
Here are the simple steps:
Mix arvi chunks with salt, chilli powder, dhania power and turmeric. Keep aside.
Temper hot oil with mustard seeds, dry chillies, curry leaves and garlic.
Add the masala coated arbi chunks to the tadka. Keep frying till done.
Thats it. The crispier the better.
- If you are new to colocasia, you will definitely end up with itchy hands. The trick is to peel this vegetable dry. The moment water comes in contact with its scaly skin, you will end up scratching your hands for a while… swearing never to touch it again. But who said good things come easy?
- Most people pressure-cook before peeling. It makes your job a lot easy for its half cooked and less itchy.
- The key to tempering is to wait till the mustard seeds split and crackle. Then add the other ingredients of tadka.
Now, is colocasia in your shopping list?