Roasted Colocasia Stir Fry with Ajwain (Recipe in English)
This Roasted Colocasia Stir Fry with Ajwain is a delightful, flavorful vegetarian dish that brings together the earthy goodness of colocasia (arbi) with the aromatic spices of ajwain and curry leaves. A traditional Rajasthani dish, it is perfect for a wholesome lunch or dinner, especially when served alongside Gujarati dal, boondi raita, and phulkas. The earthy, spicy notes of this dish make it a standout in Indian cuisine, and itโs easy to prepare with a few simple ingredients. Letโs dive into how you can prepare this lip-smacking dish in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia (Arbi) | 300 grams |
| Ajwain (Carom seeds) | 1 tbsp |
| Onion (thinly sliced) | 1 large |
| Garlic (finely chopped) | 2 cloves |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Curry leaves | 1 sprig (finely chopped) |
| Fresh coriander (finely chopped) | 1 sprig |
| Salt | To taste |
| Oil | 2 tbsp |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Colocasia (Arbi):
- Begin by washing the colocasia (arbi) thoroughly to remove any dirt.
- Place the arbi in a pressure cooker, add enough water to cover it, and cook it for about 4 whistles or until the arbi is tender.
- Once cooked, remove the arbi from the cooker, and carefully peel off the skin once it has cooled down. Cut the arbi into round or straight slices according to your preference.
-
-
Prepare the Stir Fry:
- Heat oil in a large pan or wok over medium heat.
- Add ajwain (carom seeds) to the hot oil and let them sizzle for a few seconds.
- Now, add the sliced onion and chopped garlic to the pan. Sautรฉ until the onions turn soft and translucent.
-
Add the Spices and Vegetables:
- Add the chopped curry leaves to the pan and sautรฉ briefly to release their fragrance.
- Next, add the sliced arbi, turmeric powder, red chili powder, and salt to the pan. Stir everything well to combine and cook for about 3-4 minutes, allowing the flavors to blend together and the arbi to absorb the spices.
-
Finishing Touches:
- Once cooked, remove the stir fry from the heat and garnish with freshly chopped coriander leaves for a burst of freshness.
-
Serving:
- Serve this flavorful Roasted Colocasia Stir Fry with Ajwain hot, along with a bowl of Gujarati dal, boondi raita, and soft phulkas for a complete and satisfying meal.
Tips for the Perfect Roasted Colocasia Stir Fry:
- Choosing Colocasia (Arbi): When selecting arbi, choose firm, medium-sized tubers that are free from blemishes or wrinkles. Fresh arbi will cook more evenly.
- Peeling Tip: Colocasia can sometimes be a little slippery after cooking. Using a cloth or your hands carefully while peeling helps avoid slipping and makes the process easier.
- Spice Level: Adjust the amount of red chili powder based on your spice preference. You can also add a pinch of garam masala for a deeper flavor if desired.
- Serving Variations: This stir fry pairs wonderfully with dal, curd, or chapatis. You can also serve it as a side dish to accompany rice and curry for a wholesome meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Fat | 2 g |
| Saturated Fat | 0.3 g |
| Sodium | 180 mg |
| Potassium | 400 mg |
| Vitamin A | 5% of daily value |
| Vitamin C | 15% of daily value |
| Calcium | 5% of daily value |
Conclusion
This Roasted Colocasia Stir Fry with Ajwain is a flavorful and nutritious dish that can easily become a regular part of your meal rotation. With minimal preparation and cooking time, it offers a perfect balance of spices and textures. Whether youโre looking to create an authentic Rajasthani meal or just want to enjoy a quick, wholesome vegetarian dish, this recipe is sure to delight your taste buds and add a burst of flavor to your dining table. Enjoy!
