Arbi (Colocasia) Bharta

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A super easy recipe with two variants.

 

Ingredients

 

Arbi (Colocasia)                                                       –           500 gms

Onion                                                                         –           2 medium

Green Chillies                                                          –           1-2 (depending on taste)

Garlic                                                                          –           10 cloves

Ajwain                                                                        –           1 tsp

Heeng (Asafoetida)                                                 –           A pinch

Curry Leaves (Kari Patta)                                       –           1 sprig (4-5 curry leaves)

Oil                                                                               –           1-2 spoon

Salt                                                                             –           To Taste

Method 1

Boil the arbi and peel. (It should be of running consistency when peeled). Make a mash of arbi. Fine chop the onion (in slices), garlic and green chillies. In a non stick pan add oil. When the oil is hot add ajwain and let it crackle. Add curry leaves, chopped onion, garlic and chillies. When the onions start turning golden brown add the mash of arbi. Add salt and heeng. Cook on low flame till the mixture starts leaving the sides of the pan.

Your Arbi Bharta is ready.

Method 2 (in this method no garlic and onions are used)

Boil the arbi and peel. (It should be of running consistency when peeled). Make a mash of arbi. Fine chop the green chillies. In a non stick pan add oil. When the oil is hot add ajwain and let it crackle. Add curry leaves and chopped chillies. Add the mash of arbi after 2-3 minutes. Add salt and heeng. Cook on low flame till the mixture starts leaving the sides of the pan.

Your Arbi Bharta is ready.

This is can be used as a good side dish with urad dal or can be eaten straight with paranthas.

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