Arbi / Chembu dry fry

Arbi / Chembu / Chempam kizhangu / Colacasia is supposed to be excellent for women ; especially those in the wrong side of 30's. It helps balance their estrogen.

Recipe Courtesy: Mr. Santosh Namboodiri, the passionate owner of Elements Restaurant.

I have used the bigger variety of 'chembu' to make this recipe. He had asked me to make it with the small variety....But I had only these at hand and I HAD to make this recipe!!!

And I plan to make this same recipe once, with potato!

It is a fairly easy saatvik (no onion, no garlic) recipe and like the recipes of yore, uses pepper for spiciness and dry mango powder for giving it a zing.

It tastes good - both with chappathy and raitha ; and with curd rice.
Almost like a 'chaat'??

Serves : 2

Ingredients:
Arbi / Chembu - 2
Salt - to taste
Turmeric Powder - 1/2 tsp
Pepper - 1 heaped tsp, preferably freshly pound
Aamchoor powder / dry mango powder - 1 tsp
Oil - 3 tbsp
Garnish : Coriander leaf (optional)

Wash clean the Arbi / chembu and pressure cook for 2 whistles, reduce flame and wait for 1 more whistle. Caution: I have used the large ones, small ones will take lesser time to cook. If you overcook, the Arbi will lose shape. So be careful.

When cooled removed skin and dice into pieces.
If you are using the small ones, then smash in between your palms to flatten them.

Heat oil in a kadai and add in the diced / flattened arbi to it.
Fry for one minute and add in all the powders.

Mix well, reduce flame and cook covered for 2 minutes or more if the insides need to be cooked. Keep stirring often.
Then open and cook till it gets golden brown around the edges.
It is ready for serving. Garnish, if you please.

Notes:
1. I have decorated with spring onion.
2. If you want to use this as a starter, then thinly slice onions, chop green chilly and finely dice some tomato. Add these and mix them lightly with the arbi and serve.