Stuffed Arbi/Colocasia

Name: How to cook Stuffed Arbi/Colocasia - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

The Epicurean Feast

Stuffed Arbi/Colocasia

Generous filling of the stuffing in carefully scooped arbi cooked in a symphony of spices and ghee, another one from my grandmother's kitchen.

Ingredient

Food ration :

5-6 servings

Cooking time :

35 mins

cinnamon stick broken into pieces

red chili powder or as you prefer

As required

Cooking instructions

* Step 1

Peel the arbi and keep aside. In a pot, take water and to it add salt and bring the water to boil. Now, drop the arbi in the boiling water. Steam the arbi in boiling water for 5-7 minutes or till they are 80% cooked.

* Step 2

Make a smooth paste of the green peas, ginger and green chilies according to the amount listed in stuffing.

* Step 3

In a kadai, add oil and the ghee. As the oil starts smoking, temper it with bay leaves and asafoetida.

* Step 4

Then, add the green pea paste to the kadai and keep stirring to prevent the mixture from sticking to the kadai.

* Step 5

Add salt, cumin powder, coriander powder, red chili powder to the mixture and continue cooking till all of the mixture starts coming together off the kadai. Turn off the flame and let the mixture cool.

* Step 6

Now, cut the head of the arbi of the height of about 1/2 inch from one end and keep them aside. With the back of the spoon gently scoop the flesh out of the arbi and keep it aside. Repeat this for all the arbi and keep aside. From the pea stuffing now, remove the bay leaves and generously fill the arbi with the stuffing. Cover the arbi with their cut heads kept aside and fix with a tooth pick such that the head remains in its place and prevents the stuffing from coming out of the arbi.

* Step 7

In a kadai, add the oil and the ghee and heat it. Saute the arbi in the oil till the outer cover of the arbi turns brownish. Keep them aside.

* Step 8

Temper the remaining oil with cinnamon stick, bay leaves, cumin seeds, cardamom pods.

* Step 9

As the oil turns aromatic, add the paste of scooped arbi flesh, tomato and ginger to the kadai. Saute the mixture for couple of minutes.

* Step 10

Add the turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder to the kadai.

* Step 11

Continue sauteing till you see oil leaving the sides of the pan.

* Step 12

Now, add warm water to the kadai, followed by the stuffed arbi and let it simmer for about 10 minutes on low medium flame.

* Step 13

Gently flip and turn the kochus in between taking care not to open the sealing. Turn off the flame. Remove the tooth pick and slice the kochus and serve them along with the gravy.