Dum Ki Arbi

Colocassia roots in a yogurt-based sauce

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Sanjeev Kapoor

Published 2011

  • About

Colocassia roots might be sticky to handle, but frying them in oil helps them hold their shape and reduces the stickiness, which makes it easier for the colocassia to be coated with rich, spicy masalas. This preparation has all the touches of the regal Hyderabadi cuisine.

Ingredients

  • 1 quart (800 ml) plus ¼ cup (50 ml) vegetable oil

Method

  1. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, slide in the colocassia and cook until golden brown and