Mamta's Kitchen

Colocasia (Eddoes) Bahji (Dry Curry)

Arvi ki Sookhi Sabji

Mamta Gupta

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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 it’s 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 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. Serves 4


  • 500 gm arvi or colocasia

  • 1 tbsp. cooking oil of your choice

  • 1/2 tsp. ajwain or carom seeds

  • A pinch of hing or asafoetida powder

  • 1/4 tsp. chilli powder (adjust to taste)

  • 1/2 tsp. coriander powder

  • 1/4 tsp. amchoor or dry mango powder

  • 1/4 tsp. Garam Masala

  • Salt to taste


  1. Boil the arvi in salted water until soft to touch and 'give' 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).

  2. Drain, cool and peel.

  3. Slice each arvi in half length-wise and flatten each piece slightly, by pressing between the palms.

  4. Heat the oil in a wok or karahi.

  5. Add the ajwain or carom seeds and a pinch of asafoetida powder and let the seeds splutter, but not burn.

  6. Add the arvi, sprinkle all spices and stir-fry gently, on medium fire, for 3-4 minutes.

  7. Serve with hot Chapatti Plain Paratha. It goes very well with Poories on a festive occasions.

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