How To Make Arbi Ka Achaar Recipe (Instant Colocasia pickle)

To begin making Arbi Ka Achaar preparation guide (Instant Colocasia pickle), pressure oven-cook the arbi or colocasia for one whistle using a pressure cooker.

Remove the skin and cut into thick rounds and keep aside.burning up the mustard cooking oil in a wide wok and let it smoke till burning.Once barbeque-flavored burning, toss in the asafoetida, cumin, fenugreek and nigella seeds, let it splutter for few seconds.Lightly pound the carom seeds between your palms and toss in it to the wok.toss in the diced arbi pieces, and gently coat it with the tempered spices.oven-cook the arbi till it becomes slightly crisp on the outide, occasionally stirring in between.

This will take 10 mins.toss in in the red chilli, turmeric, yellow mustard dusting seasoning, seasoning with table salt and oven-cook the arbi till done.Once the arbi is fully cooked, switch of the burning up and bring it down to the room temperature.toss in the acidic solution, combine well and let it rest for 2 hours to soak in all the spices of arbi/colocasia before serving.dish up this Arbi Ka Achaar preparation guide (Instant Colocasia pickle) along with Cabbage Paneer Parathas preparation guide or Mushroom Paratha preparation guide for breakfast.