- 8-10 small size Arbi preferably oval shaped (Colocasia)
- ½ tsp Ajwain
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- 1 tsp amchoor powder
- Salt to taste
- 2 tbsp Besan (gram flour)
- 2 tbsp oil
- 1 lemon
- Pressure cook the whole Arbi with 4 cups of water to give two whistle.
- Remove from fire. Cool and drain.
- Peel and flatten each piece of Arbi by pressing between palms. Sprinkle a little besan on both the palms before flattening Arbi, to avoid stickiness.
- Mix red chili, turmeric, coriander, garam masala, amchoor powder, salt and besan in a separate bowl.
- Sprinkle half of this dry masala powder on flattened Arbi in a plate.
- Overturn the pieces and sprinkle again remaining dry masala powder on the other side too.
- Heat 2 tbsp of oil in a non sticking frying pan on medium heat. Add ajwain and spread it evenly on the base of the pan.
- When ajwain turns little dark add the Arbi pieces and sauté carefully over medium heat till golden on both the sides. Do not overcrowd the Arbi while sautéing.
- Sprinkle lemon juice before serving with Hariyali Dal (Whole Green Gram Lentil Stew) or Dal Bhujiya (Black Gram with Cilantro and Fenugreek Leaves) and hot Missi Roti.
The leaves of Arbi plants are also edible. Patra is a common Gujarati dish where the elephant ear shaped leaves are smeared with chickpea paste and spices, then rolled and steamed to make a delicious dish.
In its raw form, it is toxic due to the presence of calcium oxalate and the presence of needle-shaped raphides in the plant cells. However, the toxin can be destroyed and the corms rendered palatable by cooking.