- 1 pound Arbi or Colocasia
- 1 tsp Ajwain
- Cooking oil
- Salt to taste
- 1 cup yogurt
- 2 tsp cornstarch
- Chopped Cilantro leaves to garnish
- 1 big onion chopped
- 2 chopped green chilies
- 1” Ginger piece
- 4-5 garlic pods
- 1 tsp. Garam masala powder
- ½ tsp. Turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- Peel, wash and slice the arbi.
- Deep fry it until golden brown, drain and keep it aside.
- Grind the onion, ginger, garlic, green chilies with all the masala powders.
- Heat oil in a pan, add ajwain and masala paste, stir fry till oil separates.
- Add two cups of water, salt and arbi (colacasia) and pressure cook it for 2 whistles (time for cooking arbi invariably depends on the size of arbi corms, smaller corms are tender and take less time to cook).
- Churn yogurt using hand blender with corn flour and a cup of cold water.
- Open the pressure cooker when it is cool. Add yogurt corn flour mixture to the arbi, stir and simmer on low heat for 4-5 minutes. Adjust the consistency of gravy according to your choice.
- Garnish with chopped coriander and serve hot with paratha or roti.
Note: Remember peeling of arbi can cause itching in your hands so put a little oil ( any oil) on your hands and then proceed.
Do You Know?
Oxalic acid may be present in the arbi corm and especially in the leaves. Calcium reacts with the oxalate to form calcium oxalate, which is highly insoluble and is suspected to cause kidney stones by obstructing kidney tubules.
Healthy individuals can safely consume such foods in moderation, but those with kidney disorders, gout, rheumatoid arthritis, or certain forms of chronic vulvar pain are typically advised to avoid foods high in oxalic acid or oxalates.