Chilli Arbi

Ingredients 

• 200 grams colocassia (arbi), boiled and peeled
• ¼ cup refined flour
• 2 tablespoons corn flour
• Crushed black peppercorn to taste
• Salt to taste
• 1 tablespoon garlic, finely chopped
• 2-3 fresh red chillies, slit
• 2-3 green chillies, slit
• 1 medium green capsicum, cut into 1 inch cube
• 1 medium onion, cut into 1 inch pieces and layers separated
• 1 tablespoon red chilli sauce
• 2 tablespoons corn flour slurry
• Spring onion greens chopped + for garnish

Method

1. Press each colocasia between your palms and transfer into a bowl. Add refined flour, corn flour, crushed black peppercorns, salt and ¼ cup water and mix.
2. Heat sufficient oil in a kadai, slide in the colocasia and deep fry till golden and crisp. Drain on an absorbent paper.
3. Heat 1 tbsp oil in a non-stick wok, add garlic, red chillies and green chillies and sauté for 1-2 minutes.
4. Heat 1 tbsp oil in a non-stick wok, add garlic, red chillies and green chillies and sauté for 1-2 minutes.
5. Heat 1 tbsp oil in a non-stick wok, add garlic, red chillies and green chillies and sauté for 1-2 minutes.
6. Add corn flour slurry and mix. Add salt, crushed black peppercorns and mix well.
7. Add fried colocasia and toss and cook for a minute. Take the pan off the heat and transfer on to a plate.
8. Garnish with chopped spring onion greens and serve hot.