Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, stuffed arbi/colocasia. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Stuffed Arbi/Colocasia is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Stuffed Arbi/Colocasia is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have stuffed arbi/colocasia using 29 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Stuffed Arbi/Colocasia:

1. Prepare tomato roughly chopped
2. Prepare ginger
3. Take asafoetida
4. Prepare cinnamon stick broken into pieces
5. Make ready bay leaves
6. Prepare cardamom pods
7. Get cloves
8. Take cumin powder
9. Take coriander powder
10. Prepare red chili powder
11. Take Salt to taste
12. Get whole cumin seeds
13. Take turmeric powder
14. Get oil
15. Get ghee
16. Prepare mukhi kochu/arbi/taro root
17. Prepare motorshuti/ green snap peas
18. Prepare asafoetida
19. Take bay leaves
20. Prepare ginger
21. Take green chilies
22. Take cumin powder
23. Make ready coriander powder
24. Get garam masala powder
25. Get red chili powder or as you prefer
26. Prepare Salt to taste
27. Get oil
28. Get ghee
29. Get Some toothpicks

Steps to make Stuffed Arbi/Colocasia:

1. Peel the arbi and keep aside. In a pot, take water and to it add salt and bring the water to boil. Now, drop the arbi in the boiling water. Steam the arbi in boiling water for 5-7 minutes or till they are 80% cooked.
2. Make a smooth paste of the green peas, ginger and green chilies according to the amount listed in stuffing.
3. In a kadai, add oil and the ghee. As the oil starts smoking, temper it with bay leaves and asafoetida.
4. Then, add the green pea paste to the kadai and keep stirring to prevent the mixture from sticking to the kadai.
5. Add salt, cumin powder, coriander powder, red chili powder to the mixture and continue cooking till all of the mixture starts coming together off the kadai. Turn off the flame and let the mixture cool.
6. Now, cut the head of the arbi of the height of about 1/2 inch from one end and keep them aside. With the back of the spoon gently scoop the flesh out of the arbi and keep it aside. Repeat this for all the arbi and keep aside. From the pea stuffing now, remove the bay leaves and generously fill the arbi with the stuffing. Cover the arbi with their cut heads kept aside and fix with a tooth pick such that the head remains in its place and prevents the stuffing from coming out of the arbi.
7. In a kadai, add the oil and the ghee and heat it. Saute the arbi in the oil till the outer cover of the arbi turns brownish. Keep them aside.
8. Temper the remaining oil with cinnamon stick, bay leaves, cumin seeds, cardamom pods.
9. As the oil turns aromatic, add the paste of scooped arbi flesh, tomato and ginger to the kadai. Saute the mixture for couple of minutes.
10. Add the turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder to the kadai.
11. Continue sauteing till you see oil leaving the sides of the pan.
12. Now, add warm water to the kadai, followed by the stuffed arbi and let it simmer for about 10 minutes on low medium flame.
13. Gently flip and turn the kochus in between taking care not to open the sealing. Turn off the flame. Remove the tooth pick and slice the kochus and serve them along with the gravy.

So that’s going to wrap it up with this special food stuffed arbi/colocasia recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!