How to make Bharwan Arbi - Arbis stuffed with dry masalas and cooked in the pressure cooker.
This recipe is from the book Cooking with Love.
Main Ingredients : Colocassia, Coriander powder (धनिया पावडर)
Cuisine : Indian
Course : Main Course Vegetarian
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Bharwan Arbi checkout Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji, Arbi Ke Patton Ki Sabzi . You can also find more Main Course Vegetarian recipes like Bharwan Tinda, Parval and Pumpkin Subzi, Ivy gourd-in coriander paste, Hunan Vegetables.
Bharwan Arbi Recipe Card
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bharwan Arbi Recipe
Colocassia 400 grams
Coriander powder
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Dry mango powder (amchur) 2 teaspoons
Garam masala powder 1 teaspoon
Salt to taste
Oil 3 tablespoons
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Wash the colocassia thoroughly and dry. Peel and make one slit on each of them without cutting through.
Step 2
Mix the red chilli powder, coriander powder, turmeric powder, dried mango powder, garam masala powder and salt well. Stuff this mixture into the slits in the colocassia. Reserve the remaining masala.
Step 3
Heat the oil in a pressure cooker, add the colocassia and sauté till lightly browned. Sprinkle the remaining masala and mix. Add half a cup of water and cook under pressure till the pressure is released once (one whistle is given out).
Step 4
Open the lid when the pressure is reduced completely.
Step 5
Garnish with the fresh coriander and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.