Colocasia (Eddo) Dry Curry with Gram Flour
Arvi-Besan ki Sookhi Sabji (Bhaji)
This recipe is from my mother-in-law, late Mrs. Kiran Devi Gupta - Mamta. Serves 4-6
Colocasia esculenta probably originated in India where it is generally known as Arvi. Its tubers/corm look like small yams, with brown rings, dark and light alternating, all along its fibrous surface. They have a white, cream or light pink flesh. The tubers are used to make chips, soup, numerous varieties of curries and bhajies, roasted like potatoes, even made into flour. It is a staple food in many tropical countries around the world, it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folic acid. Colocasia leaves of the Indian variety are edible but they must be boiled before eating, in order to remove the oxalates that cause irritation of the tongue. See Colocasia (Eddo) Leaf Rolls, delicious! There are many varieties of Colocasia around the world; eddo, dasheen, elephant's ear, West Indian kale, cocoyam and old cocoyam, and coco. Some varieties contain oxalates even in their tubers, and can cause irritation of the skin and tongue and should be avoided.
Edited September 2023
Ingredients
- 500 gm. arvi or colocasia (300 gm. after peeling)
- 2-3 tbsp. cooking oil of your choice
- 1/2 tsp. ajwain or carom seeds
- A pinch of hing or asafoetida powder
- 2 tbsp. besan or chick pea flour
- 1 1/2 tsp. coriander powder
- 1/4 tsp. chilli powder (adjust to taste)
- 3/4 tsp. amchoor or dry mango powder or kokum powder or 1 tsp. lemon juice
- 1/4 tsp. Garam Masala
- 3/4 tsp. salt, to taste
Instructions
- Boil the arvi in salted water until soft to touch and it 'gives' a little when pressed with a finger. Arvi can be cooked in a pressure cooker, give 2 pressures or less if very new and fresh arvi of the season. Alternatively, it can be cooked in a microwave at full power, for ten minutes. If it is too soft to touch, run under cold water to stop the cooking process continuing further.
- Drain, cool and peel.
- Flatten each arvi slightly, by pressing between the two palms. Alternatively, you can slice each tuber into half lengthways.
- Heat the oil in a wok or karahi.
- Add ajwain or carom seeds. When the seeds splutter, add besan/gram flour and stir fry. It will bubble. Stir fry until it turns to golden colour and you get aroma of roasting flour.
- Add all spice & salt, stir and add arvi. Stir-fry gently, on medium fire, for 3-4 minutes. If it looks too dry, sprinkle about 1 tablespoon (not more) of water. This helps the spices to cling to the arvi. Allow the arvi pieces to become slightly brown and crisp.
- Serve with hot Chapatti or Roti or Phulka 1, Indian Flat Bread or Paratha, Plain as part of an Indian meal. It goes very well with Poori Plain, Indian Fried Bread and other festive vegetables curries.
Notes
- When buying Colocasia, specially in the West, where it is imported from Asia or Africa, please check each piece because it is often past its best and dry or rotten.
- A non-stick pan is best for making this dish.