Arbi or as we call “Kachhu” in Bihar is a starchy root vegetable, commonly known as Arbi in India. Some other common names are Taro, Eddoe, Colocasia. Being a starchy vegetable, it is versatile and multiple ways of cooking. This recipe is one of my mom’s specialty and taste best with plain roti or plain steamed rice.
Ingredients
12-15 thoroughly washed Arbi, you may use kitchen scrub
For Marination
2 tablespoon garlic paste
1 teaspoon red chili powder
2 teaspoon turmeric powder
salt as per taste
For gravy
1 large onion sliced
1 tablespoon garlic paste
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon chili powder (can skip)
salt as per taste for curry/gravy
2 small bay leaves
1 inch cinnamon stick
2-3 cloves
2-3 cardamom
Any souring ingredient – tablespoon full of curd or teaspoon full of tamarind paste or kokam or chopped tomatoes or tomato puree (I usually use curd or chopped tomatoes). Even 1 teaspoon full of Amchur (Dry Mango) powder can be used.
Method
Boil arbi for maximum 15 minutes (approximately 2 whistles) in a pressure cooker with peel. Once, pressure is released and arbi are cooled to touch, then peel them.
Gently press at center to flatten, mix everything under “marinade” and apply generously to flattened Arbi. Few Arbi might not be very soft to press, you may simply chop them and prick with fork so that marinate soaks in. Cover and leave for 5-15 minutes. In the meantime, slice onions. Heat oil in a wok. Tip 3-4 Arbi and shallow fry till outer part browns. Remove and keep aside.
In the same wok add some more oil, add bay leaf, whole spices, once they splutter, add sliced onion. Fry till golden brown. Add all the remaining spices, fry till you see oil separates, add “souring agent”, mix and then add arbi pieces, saute for 3-5 minutes till arbi are nicely coated with spices. Add water once curry boils, simmer for a while, switch off the flame and Arbi curry is ready.
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