Tamatar Wali Arbi Sabzi Recipe
A yummy side dish where par boiled colocasia is shallow fried and tossed in a garlic and tomatoes gravy flavoured with panch phoran. Serve it with dal and tawa paratha for a satisfying dinner.
Tamatar Wali Arbi Sabzi Recipe is a delicious dry sabzi recipe made with Colocasia. The par boiled colocasia is shallow fried and tossed in a garlic and tomatoes gravy flavoured with panch phoran masala. The panch phoran lends a beautiful flavour and texture to the dish.
Colocasia is a healthy root vegetable having high amounts of dietary fibers, if taken in moderation it is beneficial for us. Make sure that you par boil the colocasia with a little tamarind and remove the skin to avoid itchy throat.
If you like this recipe, you can also try other Arbi recipes such as
- 500 grams Colocasia Leaves (Arbi) , boiled
- 1 Onion , finely chopped
- 4 Tomatoes , finely chopped
- 7 cloves Garlic , thinly sliced
- 1 Tamarind , lemon sized
- 2 teaspoons Kashmiri red chilli powder
- 3 teaspoons Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 teaspoon Panch Phoran Masala
- 2 tablespoons Cooking oil
- 2 sprig Coriander (Dhania) Leaves , finely chopped for garnish
- Salt , to taste
How to make Tamatar Wali Arbi Sabzi Recipe
To begin making the Tamatar Wali Arbi Sabzi Recipe, wash the colocasia under running water to get rid of the mud.Soak the tamarind in one cup of water for fifteen minutes.
Pressure cook with 2 cups of water, tamarind water for 2 whistles. Let the pressure release naturally and open the pressure cooker. Remove the peels of the arbi/colocasia and cut them into roundels and keep aside.
Heat a tablespoon of oil in a heavy bottomed pan, add the colocasia roundels and shallow fry until they turn golden brown and keep aside.
Add the remaining oil to the pan, add in the panch phoran and let the seeds splutter. Add the onions and garlic, saute until it turns golden brown.
Add the tomatoes and saute until it turns soft and mushy. Add the turmeric, kashmiri red chilli, coriander powder and mix well.
Now, add the shallow fried colocasia roundels, season with salt and mix well.
Let the colocasia roundels absorb the tomato gravy into it and turn a bit soft. Keep stirring Occasionally.
Once done, switch off the heat, garnish Tamatar Wali Arbi Sabzi with coriander leaves and serve.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.