Spicy Potatoes & Colocasia/Taro Root (Arbi)
Serves 2
Hindi- Arbi
Ingredients:
Here goes different names for Colocasia in our varied Indian Languages:
Bengali-
Kochu
Gujarati- Colocasia Leaves (Patra/Patarveliya)
Hindi- Arbi
Kannada- Samagadde, Colocasia Leaves (Pathrode)
Odiya- Saru
Tamil- Cheppankizhangu
Telugu- Chamadumpa/Chamagadda
International Names- Cocoyam/Dasheen/Elephant Ear
Ingredients:
New Baby
Potatoes- 250 Grams, Peeled, cut in Halves & soaked in water
Colcosia
(Arbi)- 150 Grams, Boiled & cut in even sized Slices
Onion- 1,
Cut in Chunks & Roasted
Red Bell
Pepper- 1 Small, Cut in Chunks & Roasted
Yellow
Bell Pepper- 1 Small, Cut in Chunks & Roasted
Ginger- 1
Tsp., Minced
Olive
Oil- To Fry
For the Spice Mix:
Cumin
Seeds- 1 Tsp.
Black
Pepper Corns- 10-12
Cloves-
4-5
Cinnamon-
2 Sticks
Dried Red
Chilli- 3 No’s
Smoked
Paprika- a Pinch
Chive
Greens- 1 Tsp., Finely Chopped
Fresh
Parsley- 1 Tsp., Finely Chopped
Method:
Dry Roast
the whole Spices, Cool & Blend along with Smoke Paprika into a Fine Powder
Add
Rosemary in the Spices
Arrange
all the Vegetables (Baby Potatoes, Onions, Red Bell Peppers, Yellow Bell
Peppers) on a Baking Tray
Sprinkle
Minced Ginger & Put about a Tbsp. of the Spice Powder on the Vegetables
& Mix Well
Keep it
to bake in the Oven for about Minutes at 180-190 Degrees
Add the
Fresh Chive Greens, Parsley & Serve Hot with Chutney/Dip!
Tips:
Completely Wash the Arbi as being a Root Vegetable, skin
may have a lot of hidden Dirt
The most important step in this Recipe is the Boling
Stage
There is a high chance that they may overcook &
become mushy while boiling which should be avoided
The Arbi should be Cooled post boiling & be easy
to peel off before cutting in to pieces
Can make this in the Traditional Stove Top Method:
Heat Oil,
Add Onions, Bell Peppers & Sauté
Shallow
Fry the Potatoes in Olive Oil till Golden Brown
Drain On
Kitchen Paper
Follow
the same Procedure to serve as above
Feel free to share your views & do let us know
how this one turned out :)
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