Arbi Jhol | Authentic Uttar Pradesh Style Colocassia Curry
easyand tasty curry based dish.
Ingredients
Spices
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 green cardamoms
- 1 big cinnamon stick
- 1 bay leaf
- 3,4 cloves
- 1 tsp carom seeds
- 1 tbsp kasuri Methi
- 1 tbsp Kashmiri Red chili powder
Others
- 250 gm colocasia arbi boiled
- 2 tbsp oil
- 4 tbsp mustard oil
- 1 big tomato
- 1 big green chili
- 5,6 lotus seeds
- salt to taste
- water as required
Instructions
Frying Colocasia (Arbi)
- Cut the boiled arbi into thin slices.
- Take a frying pan and add 2 tbsp oil in it.
- Add sliced arbi to this and fry on high flame till golden brown from all sides.
- Once done, turn off the flame and transfer in a plate.
Preparing Masala
- Take a bowl, add 1 tbsp of coriander powder in it.
- Followed by turmeric powder and red chili powder.
- Add water and make a paste.
Preparing Curry
- Heat a kadhai, add mustard oil to this.
- Once the oil reaches to smoking point, turn off the flame and allow it to cool down slightly.
- Add bay leaf, green cardamom, cinnamon stick and cloves.
- Followed by asafoetida and carom seeds.
- Turn on the flame and fry it for 10-15 seconds.
- Add Prepared Masala.
- Along with Kasuri Methi and Kashmiri Red Chili Powder.
- Cook on low flame till oil separates.
- Add chopped tomato and green chili.
- Followed by salt.
- Cook on low flame till oil separates.
- Add water and bring it boil on high flame.
- Once boil, add fried arbi. Cook on low-medium flame for 5 minutes.
- Add Foxnuts to this. Cook for about a minute.
- Transfer into a serving plate.
- Garnish with fresh coriander leaves. Serve hot with chapati, puri or even with jeera rice.
Notes
• You can skip the method of boiling colocasia and simply cut the raw taro roots into thin slices and deep fry them.
• You can adjust the spicy flavors as per your taste.
• You can adjust the spicy flavors as per your taste.