Arbi Fry

How to Prepare

1. Wash and clean 5 kg of arbi (colocasia/taro root) thoroughly to remove dirt.
2. Boil the arbi in a pressure cooker for 1 whistle or in a pot until tender but firm (about 10-12 minutes).
3. Let the arbi cool, then peel off the skin and cut into medium-sized pieces.
4. In a mixing bowl, combine the arbi pieces with 10 tbsp rice flour
5. 5 tbsp cornflour
6. 5 tsp red chili powder
7. 5 tsp turmeric powder
8. 5 tsp coriander powder
9. 5 tsp garam masala, and salt to taste. Mix well to coat evenly.
10. Heat 20 tbsp of oil in a large frying pan or kadai over medium heat.
11. Add the coated arbi pieces in batches and fry until golden brown and crispy on all sides (about 5-7 minutes per batch).
12. Remove the fried arbi onto a paper towel to drain excess oil.
13. In the same pan, add 5 tsp mustard seeds and let them splutter. Then add 10 curry leaves and 5 tsp asafoetida (hing).
14. Add the fried arbi back to the pan and toss gently to coat with the tempering.
15. Serve hot as a side dish with rice or roti.