Lehsuni Arbi (Crisp Fried Colocasia coated w/garlic & spices)
- Arbi/Colocasia/Taro, 500 gm
- Garlic, about 12-15 cloves, grated
- Onion, 1 medium, finely sliced (optional)
- Oil, 2 tbsp plus for deep frying
- Turmeric, ½ tsp
- Red chilli powder, ½ – ¾ tsp
- Coriander powder, 2 tsp
- Garam masala powder, ½ tsp
- Aamchur/Dried Mango Powder, ½ tsp
- Salt, taste
- Fresh green coriander leaves, a handful
Wash and boil the arbi – make sure they don’t go mushy. (In my pressure cooker, one whistle works well)
Peel and halve them vertically.
Deep fry these pieces in oil till golden brown and crisp. Drain well and keep aside.
Heat about a tablespoon of oil in a kadhai/wok. Add in the sliced onions and fry on low heat till they turn golden brown. Remove with a slotted spoon and keep aside.
Into the same kadhai, add the remaining tablespoon of oil. Heat on lowest, add in the grated garlic. Fry for about 10 seconds or so and add in the salt, turmeric, red chilli powder and coriander powder. Mix well and let the spices cook out for about 10-15 seconds. Don’t let them burn!! Don’t!!
Add back the fried onions and fried arbi and mix well so that the arbi gets coated with the masala.
Add a tablespoons of water, cover and cook for a a minute or two. No longer as you don’t want it to get too soft or mushy.
Sprinkle the garam masala and aamchur. Mix well, garnish with coriander leaves and done!
Goes best with phulkas right off the tawa.