Arbi chops (Seppan-kizhangu/ Colocasia)
Arbi (seppan kizhangu) is a very tasty, my all time favorite vegetable. Its tasty in any form. This recipe was passed on by my Mother- in- law. She makes this really tasty Arbi chops.
Arbi chops (Seppan-kizhangu/ Colocasia)
Arbi (seppan kizhangu) is a very tasty, my all time favorite vegetable. Its tasty in any form. This recipe was passed on by my Mother- in- law. She makes this really tasty Arbi chops.
Cooking Instructions
- 1
Pressure cook Arbi for 2 whistles. Cool down completely, peel off the skin. Make long slices
- 2
Deep fry the slices and drain the excess oil. Alternately, it can also be fried in a air fryer, or in a halogen oven
- 3
Preparing the masala
Add 1 tsp oil in a pain, and roast red chilli, Daniya seeds, Cumin, and add small onions and saute till they turn translucent. Grind this mix in a mixee.
- 4
Now in the same pan, add 2 tsp oil for tempering and add mustard, urad dal, red chilli, asafoetida and curry leaves. Let the mustard crackle. Then add the ground paste and saute for a couple of minutes. Add salt at this stage.
- 5
Saute till oil starts to ooze out. At this stage add the Arbi and mix well. Sprinkle a little bit of water if its too dry
- 6
Saute and close the lid of the pan and cook for a couple of minutes, till the masala gets absorbed in the Arbi. Turn off the stove, and Garnish with fresh coriander leaves.
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