This dish tastes best with rice or chapathi. Colocasia, being a tuber, is rich in carbohydrates and high on calories. It is also a rich source of fibre. Cabbage coupled with colocasia gives a twist to this dry gravy. I learnt this recipe also from my mother who in turn learnt it from her mother.
What you need
Colocasia (Arbi) - 1/4 kg
Cabbage (Bandh Gobi) - 1/4 kg
Tomato - 1
Green chilli - 1
Mustard - 1 tbsp
Black gram (Urad dal) - 2 tbsp
Dry red chilli - 1
Sabji masala powder - 1 tsp
Turmeric powder – 1/2 tsp
Asafoetida – 1/2 tsp
Oil - 6 tbsp
Salt – for taste
Coriander leaves – a few
Boil the arbi and peel the skin.
In a frying pan, add oil and heat for a few minutes.
Add mustard to the pan and wait till it crackles. Add urad dal, red chilli and sauté. Now add green chilli, tomato and fry over medium heat.
To the mixture, add sabji and turmeric powders, salt and asafoetida. Mix them evenly to make a homogeneous paste.
Add cabbage to the paste and fry for five minutes.
Finally, add arbi and stir fry for 5-7 minutes.
Garnish the curry with coriander leaves.
Anuradha Prakash is a project head in a software company. She loves to try out both traditional and modern recipes