Arbi... one of the humble vegetables, I loved eating it, but never dared to cook it. Reason was simple - the whole exercise of washing them, drying them, peeling them and cutting them like my mom, was too much of a task - it was time consuming and difficult.
But then, I learnt a new way of cooking this humble vegetable post marriage from my mum-in-law. Not only, it was the easiest recipe but at the same time, it was even more delicious - made using most basic of ingredients.
Here's my mum-in-laws super simple recipe...
Cooking - 30 minutes
Difficulty Level : ☆☆
Time Required :
Preparation - 30 minutes
Arbi 500 gms
Oil 2 and 1/2 tbsp
Ajwain 1/2 tsp
Asafoetida (Hing) 1/4 tsp
Salt To Taste (I used 1 and 1/2 tsp)
Red Chili Powder 1/2 tsp
Haldi 1/4 tsp
Dhaniya Powder 1 tsp
Coriander for garnishing
1. Boil arbi. Let it cool and peel the arbi (this is the most easiest way of peeling arbi).
2. Cut it into pieces.
3. Take oil in a wok and let it heat.
4. Add ajwain and let it splutter.
5. Add remaining spices and mix.
6. Add arbi to the wok. Mix it well.
7. Cook on slow heat till its golden brown and crispy. Mix occasionally.
8. Transfer to serving bowl, garnish with coriander and serve hot.
ADDITIONAL NOTEWORTHY POINTS:
1. Keep the pieces big in size about 1 inch by 1 inch.
2. When leaving on slow heat to cook, spread the arbi across the wok so that it cooks evenly.
Cook with Love...