Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, stuffed arbi/colocasia. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Stuffed Arbi/Colocasia is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Stuffed Arbi/Colocasia is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook stuffed arbi/colocasia using 29 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Arbi/Colocasia:

1. Make ready tomato roughly chopped
2. Prepare ginger
3. Take asafoetida
4. Get cinnamon stick broken into pieces
5. Prepare bay leaves
6. Prepare cardamom pods
7. Prepare cloves
8. Make ready cumin powder
9. Prepare coriander powder
10. Make ready red chili powder
11. Get Salt to taste
12. Prepare whole cumin seeds
13. Take turmeric powder
14. Take oil
15. Get ghee
16. Take mukhi kochu/arbi/taro root
17. Prepare motorshuti/ green snap peas
18. Get asafoetida
19. Prepare bay leaves
20. Prepare ginger
21. Take green chilies
22. Get cumin powder
23. Prepare coriander powder
24. Prepare garam masala powder
25. Get red chili powder or as you prefer
26. Take Salt to taste
27. Get oil
28. Make ready ghee
29. Prepare 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 for this special food stuffed arbi/colocasia recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!