Roasted Colocasia Stir Fry with Ajwain (Arbi Ajwain Ki Sabzi) – A Flavorful Rajasthani Delight
Description:
Roasted Colocasia Stir Fry with Ajwain, or Arbi Ajwain Ki Sabzi, is a simple yet nutritious dish from Rajasthani cuisine. This dish combines the earthy taste of colocasia (arbi) with the aromatic and slightly bitter flavor of ajwain (carom seeds). Colocasia is packed with fiber, carbohydrates, and vitamins A and C, making it not just tasty, but also beneficial for health. This recipe involves boiling the arbi in a pressure cooker and then stir-frying it with ajwain, onions, and a few spices for a perfect balance of flavors. Enjoy it as a main or side dish, and relish it with traditional accompaniments like Gujarati dal, boondi raita, and soft phulkas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia (Arbi) | 300 grams |
| Ajwain (Carom seeds) | 1 tbsp |
| Onion | 1 large, thinly sliced |
| Garlic | 2 cloves, finely chopped |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Curry leaves | 1 sprig, chopped |
| Fresh coriander | 1 sprig, chopped |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Prep the Colocasia (Arbi):
Start by thoroughly washing the colocasia (arbi) under running water to remove any dirt. Place the arbi in a pressure cooker with enough water and cook for about 4 whistles. After cooking, allow the arbi to cool down. Peel off the skin and then cut them into round or diagonal pieces as per your preference. -
-
Heat the Oil:
In a deep frying pan or kadai, heat some oil over medium heat. Once hot, add the ajwain (carom seeds) and sauté for a few seconds until they begin to crackle. This releases the distinctive aroma of ajwain, which will flavor the entire dish. -
Sauté Onion and Garlic:
Add the thinly sliced onion and finely chopped garlic to the pan. Sauté them until the onions turn soft and translucent, about 2-3 minutes. This step will bring out the sweetness of the onions, which complements the spice of the ajwain. -
Add the Spices:
Stir in the curry leaves and mix well. Next, add turmeric powder and red chili powder to the pan. Stir to combine the spices and let them cook for a minute, allowing the flavors to meld. -
Cook the Colocasia:
Add the boiled and peeled colocasia (arbi) pieces into the pan. Toss gently to coat them with the spices and sauté for about 3-4 minutes. The colocasia should begin to crisp up a little at the edges while absorbing the flavors of the ajwain and spices. -
Final Touches:
Add salt to taste and stir again to ensure the seasoning is evenly distributed. Garnish with freshly chopped coriander leaves for a burst of freshness and color. -
Serve:
Your Roasted Colocasia Stir Fry with Ajwain is now ready to be served! Pair this delicious dish with a bowl of steaming Gujarati dal, boondi raita, and soft phulkas for a wholesome and fulfilling lunch.
Tips:
- If you prefer a more crispy texture for the colocasia, you can fry it for an additional few minutes until the edges become golden and crispy.
- You can add a squeeze of lemon juice at the end for an extra zingy kick.
- For variation, you can add a pinch of asafoetida (hing) along with the ajwain for additional flavor.
Nutritional Information (Approximate per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Fiber | 6 g |
| Fat | 4 g |
| Vitamin A | 500 IU |
| Vitamin C | 20 mg |
| Sodium | 150 mg |
| Potassium | 300 mg |
Conclusion:
This Roasted Colocasia Stir Fry with Ajwain is a classic Rajasthani recipe that brings together the simple yet aromatic flavors of arbi and ajwain. It’s quick to prepare, packed with essential nutrients, and an ideal addition to your lunch menu. With its delightful texture and bold flavors, this dish will surely become a family favorite. Enjoy it as a main or a side dish and serve it with a variety of traditional Indian accompaniments to enhance the dining experience!
