Arbi upkari or colocasia root stir fry curry is a Konkani style simple dish, using chilli powder and tangy tamarind. Arbi or alvamande (as we call in Konkani) is a starchy, gluten free root vegetable, like potato. It is a very good source of dietary fiber and full of vitamins. We normally eat it as a side dish with dalithoy (yellow lentil gravy) and hot, steamed rice.
Arbi or otherwise colocasia bulbs are cooked, peeled and used in various dishes, after chopping or slicing them.
- About 10 to 12 Arvi, boiled, peeled and sliced
- 1 medium onion, chopped or sliced
- 1 to 2 teaspoons chilli powder (according to your taste)
- ½ teaspoon tamarind paste or 2 to 3 tablespoons tamarind water
- 1 teaspoon mustard seeds
- 2 tablespoons coconut oil
- Salt to taste
- Arbi can be cooked easily in a pressure pan with plenty of water for about 2 to 3 whistles. Once the pressure drops, cool them by immersing them in cold water, peel and slice or chop them.
- For the tamarind water, soak a small marble-sized ball of tamarind in some water for about 10 minutes. Squeeze out the water from the tamarind pulp and use this water to flavor the stir fry.
- In a kadai or fry pan, heat the oil.
- Once the oil is hot, add the mustard seeds. When they start spluttering, add the onions and sauté for about 2 minutes, till the onions are slightly soft.
- Add the red chilli powder and mix well. Fry this for about 2 to 3 minutes to roast the onions in the chilli powder till the oil separates.
- Stir in the tamarind and mix well. Cook this for about a minute. (if using tamarind paste, add about 2 to 3 tablespoons of water).
- Add the chopped arbi and salt to taste, mix well and allow to cook, covered, on medium flame, stirring in between till the arbi is cooked and soft. Remember, arbi has already cooked a little in the pressure pan. If you want slightly crispy arbis, you can increase the flame and stir fry after it is cooked, to evaporate all the water, and the arbi is slightly crisp.
- Serve hot with steamed rice and dalithoy, sambhar or any other gravy.