Arbi ka Bharta
Arbi's primary use is the consumption of its edible corm and leaves. In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. However, the toxin can be destroyed and the tuber rendered palatable by cooking, or by steeping in cold water overnight. Today we will prepare Arbi ka Bharta.
- Ingredients for Arbi(colocasia) ka bharta
- Arbi - 1/2 kg(medium sized)
- Black pepper - 1/2 tsp
- Elaichi(cardamom) - 1/2 tsp
- Cinnamon - 1/2 tsp
- Ajjwain(thymol) - 1/2 tsp
- Heeng(asafoetida) - 1 to 2 pinch
- White Jeera(cumin seeds) - 1/2 pinch
- Black Jeera - 1/2 pinch
- Green coriander(dhaniya) - 150 grams
- Ginger - 100 grams
- 1 lemon
1st Step :
Wash Arbi properly with water then boil them. When they turn soft after boiling take them off the gas and peel.
Excluding coriander and ginger put all spices in a frying pan(pour some Ghee in it) and fry them. When these spices are done frying grind them in a mixer.
Finely chop coriander and ginger.
Put Arbi in a utensil then add salt to it according to taste and mash till there it turns smooth. When it is mashed properly then put the spice powder in it and squeeze the juice of 1 lemon in it as well.
Put this mixture in a bowl and garnish with ginger and coriander leaves. Serve hot Arbi ka Bharta with chapati, parantha, naan or rice and enjoy your meal..!!