Colocasia Root Dry Curry

Nutrition values are AI-estimated based on ingredients.

• 1 cup chopped tomatoes
• 1 tablespoon ginger (sliced/chopped)
• 1/4 cup water (for blending tomatoes)
• 4 tablespoons ghee (clarified butter)
• 200 grams arbi (colocasia/taro root), peeled and sliced into rounds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 1/4 teaspoon salt
• 1 cup water (for the curry gravy)
• 2 green chilies (slit lengthwise)
• 1 teaspoon garam masala
• A handful of fresh cilantro, chopped

1. 1Place chopped tomatoes and ginger in a blender with 1/4 cup water and blend into a smooth paste.
2. 2Heat a black non-stick pan and add 4 tablespoons of ghee.
3. 3Add 200 grams of sliced arbi to the hot ghee and fry until golden brown on both sides.
4. 4Remove the fried arbi from the pan and set aside.
5. 5In the same pan, add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds and allow them to splutter.
6. 6Pour the blended tomato-ginger paste into the pan.
7. 7Immediately add 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and 1 1/4 teaspoon of salt to the tomato mixture.
8. 8Stir well and cook the mixture on medium heat until the oil separates and it thickens to a rich reddish-brown.
9. 9Add 1 cup of water, 2 slit green chilies, and a small amount of chopped fresh cilantro to the cooked masala and stir.
10. 10Add the previously fried arbi slices back into the pan and gently stir to coat them evenly with the gravy.
11. 11Cover the pan with a lid and cook the arbi ki sabji for 10 minutes.

These instructions are our analysis of the original video. Watch on YouTube →