This recipe is my mum in law’s creation and by far, the best possible Arvi ki bhujia, I have ever had. It is another recipe of hers (other than her famous Lemon Chicken) that is now popular in my family too.

Arvi (Colocasia Roots) is a vegetable with a lot of health benefits because of high potassium and low fat and sodium content. It is a tricky vegetable to cook, as it can become really gooey (it leaves a lot of lais), but in this recipe, I will tell you my mum in laws trick to deal with that.

Arvi Ki Bhujia

Serves 3-4 persons

---

Ingredients:

• 500 gm. Arvi (Colocasia roots/ Taro/Eddo)
• 1 tsp. Zeera
• a pinch of Turmeric Powder (Haldi)
• 1 tsp. Ginger (Julienned)
• 2 Green Chilies (coarsely chopped)
• 3-4tbsp. Oil
• 1 tsp. Salt (or to taste)
• Juice of One Lemon

Directions:

1. Peel & wash the Arvi and let it dry on a fabric/paper kitchen towel for a couple of hours. Let it dry before you start cutting it. This will ensure that they will not become gooey (laisy) when cooked.
2. Once it is dry from the outside , chop it into slices.
3. Heat the oil in a wok and then add zeera. Fry for a couple of minutes and then add the julienned ginger, 1 chopped green chili and haldi and fry further for a minute or so.
4. Then add, the chopped Arvi and stir fry for a few minutes on medium-high heat.
5. Cover it and leave it to cook on low heat for about 20 minutes or till the Arvi is cooked. (TIP: Every time, when you open the lid to check, make sure you throw the condensed steam on the lid away.. not to add any water in the arvi).
6. Pour the lemon juice over it and let it cook for another 5 minutes.
7. Garnish with the chopped green chilies end enjoy!