In its stead, colocasia was always the go-to vegetable in homes. The aloo-meat curry, one of the most basic ways of combining goat meat and potatoes in a spicy thin gravy in northern India may be deemed “home-style” today, but it was quite likely to have been preceded by arbi-meat curry as the original protein-starch combination.
Fried colocasia fingers make for an interesting textural counterpoint in this style of gravy dish, popular in UP, primarily in Muslim but also Kayastha homes.
Beyond the Obvious: Delicious Regional Monsoon Treats from Across the Country
Even the leaves are fashioned out into
The favoured way to cook the tuber is, of course, to fry it. Since colocasia is also a monsoon ingredient, this makes sense given the fact that the Indian kitchens, whose functioning was based in Ayurveda, preferred a switch to “heat-inducing” foods gradually as the monsoon cooled the Subcontinent and to fried foods to keep diseases at bay.
(Recipe: Arbi ki Kadhi)
That is also perhaps why arbi and ajwain make for such a perfect marriage. Ajwain or carom is known for its digestive properties; it makes perfect sense and a perfect recipe to use the “monsoon” spice, warding off stomach infections common this time of the year, to coat fried colocasia.
We of course know that colocasia is an invaluable source of dietary fibre. The corms have more calories than potatoes, and these come primarily from complex carbs, which are slow digesting, will thus help fill you up more and also help elevate blood sugar levels gradually — unlike simple, easy-to-break down carbs.
“Tuk” is a Sindhi term, essentially for deep frying vegetables and then tossing them in dry
Like its cousin, colocasia is also trending as an ingredient, especially at “modern” Indian food establishments. Arbi Tuk, for instance, has suddenly made an appearance on many menus, including at The Bombay Canteen in Mumbai, pegged on local gastronomy and a reinvention of forgotten Indian regional recipes.