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:
- 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.
- Once it is dry from the outside , chop it into slices.
- 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.
- Then add, the chopped Arvi and stir fry for a few minutes on medium-high heat.
- 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).
- Pour the lemon juice over it and let it cook for another 5 minutes.
- Garnish with the chopped green chilies end enjoy!
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