Arbi Methi Masala Dry Recipe | Arbi Methi Sabzi Recipe | Colocasia Fenugreek Dry Veg Recipe | Sukhi Arbi Sabji
Arbi methi masala dry (arbi methi sabzi) is a wonderful and unique vegetable dish which is easy to cook and could be accompanied by any main dish. arbi methi masala dry dish will be definitely liked by everyone.
Servings 4
Calories 85kcal
Ingredients
- colocasia (arbi) - 500 grams
- green chillies - 1 (finely chopped)
- dry fenugreek leaves (methi) - 1 tbsp
- oil - 2-3 tbsp
- carom seeds (ajwain) - ½ tsp
- turmeric powder - ½ tsp
- coriander powder - 2 tsp
- red chilli powder - ½ tsp
- garam masala - ½ tsp
- lemon juice - 1 tsp
- amchur powder - ½ tsp
- asafoetida (hing) - a pinch
- salt - 1 tsp (or as per taste)
Instructions
- wash and boil arbi. peel and cut into 2 cm length pieces. in this dish we boil the arbi first before peeling it. boiled arbi does not cause itching in the skin as peeling the raw arbi does.
- soak dry fenugreek leaves in water for 8-10 minutes and drain. keep aside.
- clean, wash and chop green chillies.
- heat oil in a heavy bottomed wok/kadai. when oil is hot, add ajwain and asafoetida into it. let them splutter for one minute.
- now add chopped green chillies, turmeric powder, coriander powder and red chilli powder and cook for another 1-2 minutes.
- after sauteing the masala, add chopped arbi and mix well.
- now add salt, cook on low heat stirring in between for 5 minutes.
- after that add soak and drained fenugreek leaves, garam masala, amchur powder and lemon juice. mix well and cook for another 5-6 minutes on low flame.
- stirring from time to time until the vegetables become golden brown.
- now switch off the flame.
- hot arbi methi masala dry or arbi methi sabzi is ready to be served. it can served with any indian breads.
Notes
- Don't over boil Colocasia (arbi) otherwise, it may become mushy while stir-frying.
- For best result and If possible then boil arbi, peel and keep refrigerated for 5-6 hours then stir fry, this reduces its sliminess.