Step-by-Step Instructions

1. 1.Peel the Arbi

   Carefully peel the skin off the pre-boiled arbi (colocasia roots).

2. 2.Fry the Arbi

   Heat 2-3 tablespoons of cooking oil in a pan. Add the peeled arbi and fry until they turn golden brown on all sides. Remove the fried arbi from the pan and set aside.

3. 3.Sauté Aromatics

   In the same pan with the remaining oil, add chopped onions, slit green chilies, and curry leaves. Sauté until the onions turn translucent.

4. 4.Add Spices and Tomatoes

   Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well. Then, add the chopped tomatoes and cook until they soften and the oil starts to separate, about 3-4 minutes.

5. 5.Prepare Garlic-Chili Paste

   In a mortar and pestle, crush garlic cloves and green chilies to form a coarse paste.

6. 6.Incorporate Yogurt and Arbi

   Add the freshly prepared garlic-chili paste to the pan and mix. Immediately add 1 cup of yogurt/curd, stirring continuously to prevent curdling. Cook for 2-3 minutes until the gravy thickens slightly. Then, add the fried arbi back into the gravy and mix gently to coat.

7. 7.Simmer and Finish

   Pour in about 1/2 cup of water, bring the gravy to a simmer, and let it cook for 5-7 minutes, allowing the arbi to absorb the flavors. Garnish generously with fresh chopped coriander leaves before serving.