Masalewali Bhunihuwi Arvi

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Sautéed Taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick sautéing lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Ingredients:

• Taro root/Caolocasia/Arvi – 8, medium sized
• Canola oil – 2 tbsp
• Cumin seeds/Zeera – 1 tbsp
• Turmeric – a pinch
• Nigella seeds/Kalonji – 1 tsp
• Red chilli flakes – 1 tsp
• Roasted Coriander/Dhaniya powder – 1/2 tsp
• Salt – 1 tsp
• Dry Raw Mango powder/Amchur powder – 1 tsp

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

• Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the cumin seeds, nigella seeds and the red chilli flakes. Add the coriander powder, turmeric and salt.
• Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder.
• During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Arvi aur Gosht Ka Khatta Salan

The day before yesterday, I had bought Taro root or Colocasia/Arvi from the market, it was fresh and looked attractive to me.

 

Weekends are usually grocery shopping days, and I love the sight of fruits and vegetables. The look of fresh vegetables gives a lot of pleasure to me. So, today I had decided to prepare this curry for my family and have it.

Arvi Ka Khatta Salan – Colocasia in a Tangy Curry 

Khatta salan means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this Taro stew. This same base is used in many other versions of the khatta shorba, which are Bhendi Ka Khatta, Karele ka khatta, Aloo-Gosht ka Khatta etc.

The consistency of this curry is liquidy and not thick. And as the name suggests, its a bit tangy. I love to have it with rice. Its simple and easy. Go ahead and try it out.

Arvi aur Gosht Ka Khatta Salan – Colocasia and Lamb meat in a Tangy Sauce

Ingredients:

• Colocasia/Taro root/Arvi – 500 gms, peeled, and cut into 1.5 cm cubes
• Lamb meat – 200 gms, cubed into bite size pieces
• Yellow Onions – 2, large
• Tomatoes – 1, large, diced finely
• Salt – 2 tsp
• Turmeric – 1/4 tsp
• Red chilli powder – 1 1/2 tsp
• Water – 2 glasses
• Tamarind concentrate - 2 tbsp
• Cilantro/Kothmir - 1 tbsp, chopped finely
• Oil – 5 tbsp

Method:

• In a pan on meaium heat, add 2 tbsp oil and fry the cubed colocasia till very light brown on all sides, remove into a bowl.
• Take a pressure cooker and put it on medium heat and add 3 tbsp oil to it.
• Add the onions. Cook and stir till translucent. Add meat and a cup of watr and sprinkle a little salt and close the lid. Let it pressure-cook till the meat is tender.
• Open the lid and add the diced tomatoes and stir to mix well. Also add turmeric, salt, red chilli powder, and mix well. Cook till the tomatoes have become very soft and pulpy.
• Add the fried colocasia and stir well.
• Now add the tamarind paste and water. Half cover the lid and let it cook on simmer for 15-20 minutes or until the colocasia have become soft. You can test it by piercing one cubed colocasia with a fork. It should be soft. If it isnt, let it simmer for a little more time.
• Garnish with coriander leaves. and serve hot.

Luv,
Mona