This Ajwaini Arbi is my mother’s recipe and I love it! In Mexico I missed eating Colocasia or Arvi or Abri as it is called. So when I came back I ensured I made this every week in the season. The usual way of making is to simply fry it with some basic spices but then this way of cooking it with carom seeds makes it special and oh so delicious. 

A lot of people get rashes or itchiness when they peel colocassia. Undeniably I am one of those. I have tried putting mustard oil before peeling the skin, but that also doesn’t seem to work. So last resort is I have bought latex gloves and wear them. That seems to have worked wonders. Now I can cook my favourite vegetable without scratching like a puppy 😛

In Almora we get plenty of Arbi and also its leaves. This gives me opportunity to try out various versions of this humble root vegetable.I made Arbi Curry Masala specially for Navratri Fasting, as it is without Onion Garlic. I also made Arbi Ke Patton Ke Pattode, which is Colocasia leaves rolled fritters. You must try these they are amazingly lip smacking.

1. Wash Arbi and remove all the grit. 

2. Put the Arbi in Pressure pan with some water and  cook for 3 whistles or 5-7 minutes. Make sure the arbi doesn’t get overcooked and retains its shape. It will taste awful if becomes frail.



3. After boiling arbi drain it in a colander and let it cool down to room temperature.

4. Peel the skin off using a knife. The skin will be easy to remove once its boiled.



5. If the pieces are big in size cut them into halves.

6. In a wok heat some ghee or clarified butter. You can use other cooking oil as well. 

7. Add carom seeds or ajwain, cumin seeds and Amchur.




8. Once the seeds begin to crackle add the arbi and toss with the seeds. 

9. Add salt, red chilli powder and coriander powder and a little turmeric powder.




10. Mix everything together and cover with a plate or lid barely fitting the vegetables. Press down under and let it cook for 5-8 minutes, Then toss again and keep cooking till the arbi is crisp. Keep an eye don’t burn it 🙂

11. Sprinkle with Garam Masala and Chopped Fresh Coriander Leaves. Serve hot with Roti or Tawa Naan.

Other Colocasia or Arbi recipes you can try : Arbi Curry Masala, Arbi Ke Patton Ke Pattode.
You can also try other every day dishes: Aloo Methi, Tori Wadi, Dahi Wala Karela, Methi Matar Malai.

AjwainiArbi_Featured1[whohit]Ajwaini Arbi[/whohit]

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Eggplant or Brinjal or Aubergine is the most versatile vegetable available all across the globe. It is found in different colours ranging from white to green to purple and the sizes and shape also varies from small. big and long. The big sized eggplant is used for this dish because it has maximum pulp. This is a North Indian version of this dish. The variants are found all over the world, in the form of Baba Ghanoush, Muttabal from Mediterranean Region,  Patlıcan salatası from Turkey, Aubergine caviar from Southern France, Salată de vinete from both Romania and Hungary and the list is endless.

In India it is served with Roti or Parantha and a Yogurt dish or raita is often accompanied. My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Its Spicy and absolutely a comfort food. I am including this recipe specially for those who are new to cooking. I also learnt this from my mother one of the first few dishes 🙂

1. Roast the Brinjal and peel its skin off. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.


2. Mash it roughly using your knuckles. It will resemble a slimy semi solid paste. Keep aside.


3. Chop Onions, Green Chilies and Ripe Tomatoes*.

4. Add ghee or clarified butter in the wok or pan.


5. Add Onions and green chilies and let them saute till the onions become transparent and soft.


6. Once onions are sauteed add chopped tomatoes.


7. Add salt to the tomatoes so that they cook faster.


8. Cook the tomatoes till they are soft and gooey. This till take good 5-8 minutes.


9. Once tomatoes are in mashable consistency add the roasted brinjal and mix.


10. Add red chili powder and check if more salt is needed. Combine thoroughly until the eggplant has mixed well with onion tomato. Cook for another 5 minutes.


11. Garnish with freshly chopped Coriander Leaves and Garam Masala.



12. Serve hot with Rotis and Raita of your choice.

You can even try simple everyday dishes from Indian platter like Tori Wadi, Curd Rice.
Some of the Raita recipes you can try, Aloo Anaar ka Raita, Bathua Ka Raita , Chukandar ka Raita

Other dishes made with brinjal are Hyderabadi style Baingan Ka Salan. Bharwan Baingan, Baingan ka Raita , Begun Bhaja


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