Ingredients: Colocasia root (Arbi) - chopped into discs, Phool Makhana (Lotus Seeds), Tomato - chopped, Green Chillies - chopped, inch Ginger - garted, Oil - to cook, teaspoon Cumin seeds (Jeera), pinch Asafoetida (hing), teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Kasuri Methi (Dried Fenugreek Leaves), - to taste, (Dhania) Leaves - chopped, Vegetarian diet
Instructions: To begin making Arbi Jhol Recipe - Colocasia & Lotus Seeds Sabzi, wash, peel and cut colocasia roots into discs of uniform thickness (uniformity will help in even cooking).Take a shallow frying pan and shallow fry colocasia pieces with a little oil till they are a little crisp. Keep aside.In the same pan, roast lotus seeds till crisp. Keep asideIn a mixer, grind tomato, green chilli and ginger and take out in a bowl.Heat a kadai with a little ghee/oil. Once the oil is hot, add cumin seeds and let it sizzle. Add hing to the oil and once the hing releases its aromas add the tomato puree with chilli and ginger.Add salt and saute till you feel that the puree is cooked well and it starts coming together.Next, add dry roasted colocasia, salt to taste, and about a cup of water. Mix well, simmer and close the lid and cook for 5-6 minutes.When you feel that the colocasia/arbi is almost cooked, add roasted lotus seeds . Simmer and bring to boil for 2-3 minutes such that the taste is seeped in well into both arbi and lotus seeds.Finally add garam masala, and crushed kasoori methi to the Arbi Jhol. Mix well and switch off. Garnish Arbi Jhol with chopped coriander leaves and serve.Serve Arbi Jhol Recipe - Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi with Pudina Tawa Paratha, Baingan Ka Chokha Recipe, steamed rice and Dal Tadka Recipe Flavored with Lemon and Coriander.