Farali Arbi Fry is a mix of boiled, diced Arbi which is sauteed with a gentle coat of green chilli, ajwain, amchoor powder, fresh coriander et al and can be served as Falahar for Vrat. Here is a video of how to make it.
Also known as taro vegetable, Arbi is mostly grown in the damp regions of India or Malaysia. In english, it is known as Taro Root or Colocasia whereas in the South, people name it as ‘Chamadumpa’.
This vegetable is considered to be a healing one. It aids weight loss, smoothens digestion, clears stomach. Being one of the best sources of vitamin C, Arbi even acts as an antioxidant which clears all the toxins and even helps in boosting the immunity.
It is believed that they even prevent cancer and improves the health of heart. And the good news is that ladies, you can even eat arbi while you are fasting. With a set of whole new recipes like Sabudana Vada Pancakes, Farali Batata Vada already tried for Navratri, I couldn’t help but make Farali Arbi Fry.
Farali Arbi Fry is a mix of boiled, diced Arbi which is sauteed with a gentle coat of green chilli, ajwain, amchoor powder, fresh coriander et al. One of the best things about Arbi is that it has a beautiful flavour and texture and by mixing it with masalas, things just get better.
While not adding ajwain is totally on your preference, but trust me, ajwain lends a delightful aroma, taste to this dish which you wouldn’t want to miss! Make Farali Arbi Fry to try out a new Falhari dish and while I wait for your feedback for the same, do go through its simple recipe that I have shared with you:
Farali Arbi Video Recipe
Farali Arbi Fry Recipe
Farali Arbi Fry
Farali Arbi Fry Recipe is a mix of boiled, diced Arbi which is sauteed with a gentle coat of green chilli, ajwain, amchoor powder, fresh coriander et al and can be served as Falahar for Vrat.
- 300 g Arbi / Colocasia
- 2 tbsp Ghee
- 1 tsp Green Chilli Chopped
- 1 tsp Ajwain
- Salt to taste
- 2 tsp Amchoor Powder
- 2 tbsp Fresh Coriander Chopped
Wash the arbi and put them in a pressure cooker along with 2 cups of water and 1 tsp salt.
Pressure cook for two whistle on high heat.
Immediately release the pressure and run the arbi under cold water.
Remove the peel of the arbi and cut them in small pieces.
Heat ghee in a pan.
Once the ghee is hot, add green chilli and ajwain and let them crackle for a few seconds.
Add the arbi and cover and cook on medium heat until it is slightly browned.
It will take 15-20 minutes for arbi to get nicely browned.
Keep stirring in between.
Once the arbi is nicely browned, add salt to taste and amchoor powder and cook for 2-3 minutes.
Add fresh coriander and serve hot.
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