Continuing with my Sindhi fanfare, this one is also a favourite..some pronounce it as Arbi Tuk (like book) or Arbi Toooook (ooo sound like in two ). My husband calls this the vegetarian fish dish , have to agree only judging by the look of it. Serve the dish as a starter or as main course, the only hitch is that it needs to be served hot as the crispy and crunchy taste is what it makes it so yummyy..the same preparation can be made using potatoes to make Aloo Tuk or Bhindi to make Bhindi tuk..basically the method is the same - fry whatever vegetables you are using and then toss them with dry spices mix...hmmm, maybe even sweet potato can be 'tuked' :)
Soak the arbis in a bowl of water for all the clingy mud to settle down, then give a washdown with your hands before boiling them. I always use a steamer vessel in the pressure cooker to hold the arbis and keep them from becoming squishy . You only need to give one whistle on a high flame and then reduce to a simmer for 6-7 minutes. Open the cooker when the steam is released.. and just FYI the other names for arbi are Kachalu/Taro/Colocassia
7-8 arbis, boiled/steamed
1 tablespoon coriander powder
1 tablespoon amchoor powder/chat powder
1 tablespoon red chilli powder
Salt
Oil to fry
Coriander to garnish
1. Peel the arbis and press each one gently between your palms to slightly flatten..too flat and it will break in the oil, too thick and it wont be crispy. Might take some practise :)
2. Shallow fry the arbi peices in hot oil till crispy and golden brown on both sides.
3. Remove and drain on paper. Sprinkle all the powders and salt and toss well..you can add more/less chilli and amchoor as per your preference.
4. Serve hot ..tastes really good with dal chawal also
Soak the arbis in a bowl of water for all the clingy mud to settle down, then give a washdown with your hands before boiling them. I always use a steamer vessel in the pressure cooker to hold the arbis and keep them from becoming squishy . You only need to give one whistle on a high flame and then reduce to a simmer for 6-7 minutes. Open the cooker when the steam is released.. and just FYI the other names for arbi are Kachalu/Taro/Colocassia
Ingredients
7-8 arbis, boiled/steamed
1 tablespoon coriander powder
1 tablespoon amchoor powder/chat powder
1 tablespoon red chilli powder
Salt
Oil to fry
Coriander to garnish
1. Peel the arbis and press each one gently between your palms to slightly flatten..too flat and it will break in the oil, too thick and it wont be crispy. Might take some practise :)
2. Shallow fry the arbi peices in hot oil till crispy and golden brown on both sides.
3. Remove and drain on paper. Sprinkle all the powders and salt and toss well..you can add more/less chilli and amchoor as per your preference.
4. Serve hot ..tastes really good with dal chawal also
One could slightly improve to eliminate this dependendeency on judgement to "flatten slightly"
ReplyDeleteIn the non-stick pan, pour very little oil and leave the steamed/boiled arbi (of course peeled) and leave the pan on very slow fire. Periodically turn arbis from all sides to ensure uniform browning. Now comes the trick, take a Katori, hold in your fingers and thumb, then press each arbi by the bottom of Katori as much as you want, without breaking the arbi. Now some more slow fire frying and once the arbis are crisp, sprinkle all the masaalas.
It does take sloghtly longer time, but the final result is worth licking your fingers.
Happy Tuk Tuk cooking to you all followers of Little Sparrow.