Arbi ka Saag

Arbi ka Saag

This little known and scarcely used vegetable is converted into a spicy dish - Rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but I prefer the crispy texture of deep fried arbi. A word of caution about handling arbi. Grease your hands generously with oil before you start to peel or cut them as they release a sticky fluid which is difficult to wash off. The oil forms a layer on your palms, not allowing this fluid to come in contact with your skin.

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.

Ingredients:

1 1/2 cups colocassia (arbi) , boiled , peeled, sliced
1/4 tsp carom seeds (ajwain)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp lemon juice
1/2 tsp oil
salt to taste

Other ingredients:
oil for deep-frying

Preparation Method:

Heat the oil in kadhai and deep fry the arbi slices till they are golden brown in colour. Drain on absorbent paper. Keep aside.
  
Heat the oil in a non-stick pan, add the ajwain and mustard seeds.
   
When the seeds crackle, add the arbi, turmeric powder, chilli powder, coriander powder, lemon juice and salt and mix well.
   
Serve hot.