Arbi Fry

Arbi fry is a vegan Indian stir fry made with taro root. It is coated in spices and shallow-fried with fenugreek seeds and curry leaves to make a simple side dish that pairs well with roti and dal.

Course Brunch/Lunch, Side Dish

Cuisine Indian

Keyword arbi fry, vegan Indian sabzi

Cook Time 25

Total Time 25

Servings people

Calories 326kcal

Author Saima Zaidi

Equipment

1 Instant pot or medium saucepan
1 medium frypan
1 silicon spatula

Ingredients

1.1 lbs taro root Indian arbi, colocasia
⅓ cup cooking oil
¼ tsp fenugreek seeds methi
1 teaspoon red chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp mango powder amchur/khatai
1 teaspoon salt
10 curry leaves kadi patta

US Customary - Metric

Instructions

Wash the raw arbi under running water.
Instant pot method: put the arbi in the steel insert and cover with water. Cook on high pressure for 3 minutes. When timer beeps, wait 5 minutes before releasing steam.
Stovetop method: Fill a saucepan with water and bring to a boil. Carefully put the arbi into the water and turn down the heat to medium. Allow to cook for 12-15 minutes or until tender.
Once the arbi cools down, peel and cut into halves, lengthwise.
Heat the oil in a frying pan and add fenugreek seeds. Let them sizzle and turn brown.
Add the arbi and immediately follow with the powdered spices, salt and curry leaves. To make sure the spices coat the arbi evenly, mix them together in a small bowl, then sprinkle all over the arbi.
Fry for 4-5 minutes or until the arbi turns crispy. Flip if needed and fry for a couple of minutes more. Serve hot with roti and dal or salad.

Notes

Choose small-sized arbi only. Don't go for the very large ones as these can take a long time to cook and can be fibrous.
The fenugreek and curry leaves give a wonderful aroma to the arbi, so try not to skip these. Both are easily available in any Indian grocery.
To check for tenderness, insert a fork inside the cooked arbi. If it does not meet with resistance, the arbi is cooked.

Nutrition