Colocasia (Eddo) and Ridged Or Smooth Gourd Curry
Arvi-Tori ki Sabji (Bhaji)
This is a simple dish our mum used to cook and is almost unique to my parent's family. It was one of my father's favourite dish and all members of our family still love it. It is very low on spices. Serves 4 - Mamta
Colocasia esculenta tuber probably originated in India where it is generally known as Arvi or Arbi.
It is made into soup, chips, numerous varieties of curries, roasted like potatoes, even made into flour. It is eaten in many tropical countries around the world as a staple food and it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folate.
There are many varieties of colocasia corm around the world; eddo, dasheen, elephant's ear, West Indian kale, coco-yam and colocasia. Some varieties contain oxalates which can cause irritation of the skin and tongue and should be avoided. The tuber has light brown, horizontal rings, dark and light, all along its surface and a white or cream or light pink flesh.
Pictures by Alok And Geeta Gupta
Ingredients
- 250 gm. tori or turai (ridged or smooth Indian gourd). Courgettes can be substituted
- 250 gm. colocasia or arvi.
- 1 fresh lemon or lime.
- 1 tablespoon oil (more yummy when cooked with ghee).
- 1/2 teaspoon carom or ajwain seeds.
- A small pinch of asafoetida powder.
- 1/2 teaspoon turmeric powder.
- 3/4 teaspoon coriander powder.
- 1/6 teaspoon chilli powder (adjust according to taste) or use 1 green chilli, chopped coarsely.
- Salt to taste.
Instructions
- Peel and slice the colocasia (arvi) into 1/4 inch pieces and wash.
- Peel and slice the courgettes (tori) into 1/2 inch pieces and wash.
- Heat the Ghee or oil in a wok or karahi.
- Add carom seeds and asafoetida powder, wait until seeds splutter, but not burn.
- Add the colocasia/arvi and sprinkle over it the spices; turmeric, coriander, chilli powder and salt. Stir fry for a 5 minutes.
- Add courgettes/tories, mix thoroughly, stir-frying for a minute or two.
- Cook covered on medium fire, until arvi is tender. Or cook in a pressure cooker under full pressure, for 2 minutes.
- Serve hot with Chapatti or Roti or Phulka 1, Indian Flat Bread or Plain Paratha. It always tastes nicer with a squeeze of fresh lemon juice.
- A few drops of fresh lemon squeezed on top, just before eating, adds to the taste.