To begin making the Tamatar Wali Arbi Sabzi Recipe, wash the colocasia under running water to get rid of the mud.Soak the tamarind in one cup of water for fifteen minutes.

Pressure cook with 2 cups of water, tamarind water for 2 whistles. Let the pressure release naturally and open the pressure cooker. Remove the peels of the arbi/colocasia and  cut them into roundels and keep aside.

Heat a tablespoon of oil in a heavy bottomed pan, add the colocasia roundels and shallow fry until they turn golden brown and keep aside.

Add the remaining oil to the pan, add in the panch phoran and let the seeds splutter. Add the onions and garlic, saute until it turns golden brown.

Add the tomatoes and saute until it turns soft and mushy. Add the turmeric, kashmiri red chilli, coriander powder and mix well.

Now, add the shallow fried colocasia roundels, season with salt and mix well.

Let the colocasia roundels absorb the tomato gravy into it and turn a bit soft. Keep stirring Occasionally.

Once done, switch off the heat, garnish Tamatar Wali Arbi Sabzi with coriander leaves and serve.

Serve the Tamatar Wali Arbi Sabzi Recipe along with Tawa Paratha, Dal Tadka and Kachumber Salad for a simple yet delicious weeknight dinner.