It is best to use small arbi for this recipe and not the big ones as they could unfavourably alter the overall taste of the vegetable curry.
Colocasia (arbi), cut into round pieces (1 cup)
Ginger (adrak) (1-inch)
Tomato, puréed (3)
Green chillies (hari mirch), finely chopped (2)
Lotus seeds (makhana) (8 to 10)
Desi ghee (4 tbsp)
Coriander leaves (hara dhania), finely chopped (2 tbsp)
Carom seeds (ajwain) (½ tsp)
Asafoetida (hing) (a pinch)
Haldi Turmeric Powder (½ tsp)
Dhaniya Coriander Powder (1 tsp)
Dry fenugreek leaves (kasuri methi) (1 tsp)
Garam Masala Powder (½ tsp)
Lal Mirch Red Chilli Powder (¼ tbsp)
Salt (to taste)
Peel and thoroughly wash the arbi. Then, chop them up into round and thick pieces of about ¼-inch diameter.
Wash the tomatoes and cut them into big pieces.
Take the stalks off the green chillies and then thoroughly wash them.
Peel, wash and dice the ginger into big pieces.
Now, grind up all these ingredients to make a fine paste.
Heat ghee in a kadhai and toss the arbi pieces into it. Keep frying on a medium flame until they have turned slightly brown in colour. Once done, take them out onto a plate.
Now, add the lotus seeds to the same ghee and keep frying till they too have turned slightly brown. Take them out into a separate bowl.
Lower the flame and add the ajwain to the left-over ghee. Keep sautéing for a few seconds before adding in the hing, the Haldi/Turmeric Powder, the Dhaniya Coriander Powder, and kasuri methi. Continue to sauté for a few more seconds.
Next, add in the tomato-green chilli-ginger paste. Also, add in the Lal Mirch/Red Chilli Powder. Keep stirring continuously till the oil has started to separate from the mix.
Once the masala has been mixed together well, pour in 2 cups (500 to 600 ml) of water. Now, add in salt, the Garam Masala Powder and the fried arbi pieces.
Keep cooking the Jhol until it has come to simmer once. Then, lower the flame and keep cooking for 3 to 4 minutes.
Next, add in the lotus seeds and the hara dhania. Mix well.
Arbi Jhol is now ready. Take it out in a bowl and pour some ghee over the curry to enhance its flavour.
Garnish with hara dhania and serve steaming hot with poories.