Name: Arbi Ajwaini (Colocasia with Carom)
Yield: 4 servings
Ingredients: Colocasia (arbi) — ≈8 medium (400 g); Mustard oil — 1 tbsp (15 g); Carom (ajwain) — ¾ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1½ tsp (3 g); Kashmiri chilli powder (mild) — ¼ tsp (1 g); Dry mango powder (amchur) — 1 tsp (2 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: ½ katori (≈90 g)
Time: Cook 30 min
Texture: Soft inside
Season: MonsoonAugust
Dosha: Vata
Pitta
Kapha
Ajwain & hing counter arbi's heaviness

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Colocasia (arbi)	≈8 medium	400 g	2000 g
Mustard oil	1 tbsp	15 g	75 g
Carom (ajwain)	¾ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1½ tsp	3 g	15 g
Kashmiri chilli powder (mild)	¼ tsp	1 g	5 g
Dry mango powder (amchur)	1 tsp	2 g	10 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Pressure-cook arbi in its skin — 2 whistles (don't overcook).
Step 2: Cool, peel and flatten each lightly between palms.
Step 3: Heat oil; add ajwain, hing, ginger.
Step 4: Add arbi with turmeric, coriander powder, chilli and salt; pan-roast on low 8–10 minutes until edges turn golden.
Step 5: Sprinkle amchur and coriander.