For day 2 of BM# 5, I have a quick and easy arbi/ arvi/ chamadumpa/ colacasia fry that I made for our weekend lunch and it turned out spicy and yummy. My mom makes really good chamadumpa vepudu (arvi fry) that are crisp and delicious. I’ve tried a number of times, but my curry usually ends up being mushy and not crisp. I think the arbi that we get here are a little too mealy and disintegrate when boiled and I might be boiling them a little too much too.
When I saw the recipe and the drool worthy pictures in Pure & Simple cookbook by Vidhu Mittal that I borrowed from the library, I wanted to give the dish a try. My all time favorite dish with arbi is this curry with peanut-garlic sauce from 660 Curries by Ragavan Iyer, but this dish turned out equally good and can be made within 30 minutes.
½tspchili powderRed (add more if you want more heat)
1/4tspAmchoorpowder (dry mango powder)
Pressure cook arbi for only 1-2 whistles. Once the arbi are cool enough to handle, peel them and squish them or flatten them a little bit with your hands, this will give the veggie more surface area to brown and turn crunchy and yummy.
Heat 2tbsp oil in a sauté pan; add ajwain and hing; once the seeds start to splutter add the boiled and flattened arbi.
Add the dry masalas and salt and mix to coat the veggie uniformly. Cook on medium flame until golden brown crust forms on both sides, this will take about 5-6 minutes.
Serve hot with steamed rice and dal.
Lets see what my fellow marathoners have been cooking up today: