Arbi/ arvi/ colocassia/ chembu/ alu is a potato like tuber. Like potato it can be peled and boiled, roasted, mashed, fried in slices or cooked in a stew. The very sight of arbi makes my fingers itch! Its more psychological than real!! But as arbi happens to be one of my husband's fave veggies, I do make it once in a while.
Some people are allergic to arbi, so be sure to rub some oil into your hands before touching the arbi.
1 big onion sliced
¼ kg arvi/ colocassia
1 tsp jeera
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp dhania powder
½ tsp amchur/ mango powder
2 tsp oil
Salt as per taste
Chopped coriander for garnishing
Wash and peel the arbi thoroughly. Cut the arbi into long slices. Peel and cut onion into slices. In a wok, heat some oil and add the arbi and onion and sautee for a minute. Add all the spices and cover and cook on a slow flame. It will be done in 5-8 minutes. Garnish with coriander leaves and serve hot with rotis.
My entry to My Dhaba's VCC: VCC Q4-2006: FAHC: FAHC-campaign