Colocasia with onion and garlic gravy (Arbi Ki curry)

 Colocasia is basically an ornamental plant whose corms are edible and used to prepare different food preparations.Colocasia is also known as Arbi . Colocasia is also popular in different parts of India with different names such as Elephant ear, Cocoyam or Chembu.

This particular recipie is a blend of India spices and colocasia cooked together in mustard oil.

INGREDIENTS:

Colocasia( Arbi)- 1/2 kg                              Preparation Time: 30 min

Onion paste - 2 medium sized                      Serves:4

Garlic paste- 1 whole

Turmeric powder- 1 and 1/2 tsp

Coriander Powder- 2 tsp

Red Chilli Powder- 2 tsp

Garam Masala-1 tsp

Mustard oil.- 4 to 5 tbsp

METHOD:

1. Peel the skin of the colocasia and wash them properly.
2. Now cut the colocasia into 1" inch size.
3. In  a  pressure pan, take the mustard oil and heat it till smoke is visible from the oil.
4. Now add the onion and garlic paste and saute on medium flame till the onion colour turns brown.
5. Add the requisite amount of the spices except the garam masala and heat the mixture on medium flame for 10 to 15 minutes stirring it continuously with a laddle till the mixture turns crispy brown and oil begins to separate from this very mixture.
6. Now put the colocasia pieces in this mixture and mix it properly so that the mixture gets on to the colocasia pieces and heat it on low flame for 5 minutes or so. 
7. Pour in the water followed by addition of salt and garam masala.Cover the pressure pan and wait till you get a whistle on high flame. Reduce the flame at once and let it cook for 5 minutes.
8. Your colocasia dipped with onion and garlic gravy is ready.