The first time i had this dish was in Nandu mama and Kala aunty’s place. A lovely south Indian fare with steaming hot rice , aunty’s famous lemon rasam and crispy fried colocasia. There is no other way i enjoy this vegetable. The best part about this recipe is that there isnt any deep- frying involved.
Crispy Arbi / Colocasia
Wash the colocasia tubers well and put them into a pressure pan. Fill just enough water to cover the vegetable. Add 1 tsp of salt to this.
Pressure cook on high flame for exactly one whistle. [ this should take about 5-10 mins]
Once the pressure comes down, drain the water and rinse the vegetable under the tap.
Peel the outer skin and slice.
Place the sliced pieces of tuber on paper towels to remove any excess moisture left.
In a large bowl mix the red chilli powder, turmeric , asafoetida and coriander powder. Put the cut and dried veggies in and toss, such that the spices spread evenly.
Heat the oil in a flat non- stick pan.
Toss in the spiced vegetable once the mustard seeds start to splutter.
Open cook on medium flame. Stir occasionally.
After about 7-10 mins add the salt and mix. Stir fry for another 5 mins.
Add the ghee. Fry for a few minutes more and enjoy your crispy fried colocasia/ arbi.
1. Pressure cooking for exactly one whistle is important. If it gets overcooked ,the vegetable will get all sticky and gooey. You can also cook it in a closed kadhai filled with water. Once you feel the the outer skin peels away easily switch off the stove.
2.The ghee in the end gives the yummy crispy outer crumb. I don't remember where i learnt that trick, but it definitely works.
3.Many people are allergic to yam. Often most vegetable vendors store colocasia in close proximity to it. The salt added while pressure cooking the tuber helps to avoid allergic reactions. It also helps to destroy any soil microbes that might be present.