Easy Sindhi-Style Abri Tuk Recipe For Your Next Meal

By Deepali Verma June 23, 2024

[{"selector":"#anim-eaca5021-3b81-42a9-b876-b36c99ca31d7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(34.179687404002955%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-0ea4c934-0eab-4cb8-98d1-959a6ddfdcf5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-289782b2-d3eb-4f59-9b72-271d01f9ecfe","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Sindhi Abri Tuk is a crispy and spicy colocasia (arbi) dish, perfect as a snack or side dish. This traditional Sindhi recipe transforms simple ingredients into a flavour-packed delight.

Ingredients

[{"selector":"#anim-43ce46b1-06bd-40d4-86c6-54b6fe3ad4ca [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4a560bfd-14f3-42f6-898b-7c6f7d28a02c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-933c0590-6117-4282-87ec-57c60320d5c6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-579fb8ac-c77b-4811-976a-3beb0fa11bc1","keyframes":{"transform":["translate3d(0px, 107.71976%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 500g colocasia (arbi) 2 tbsp oil 1 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp amchur (dry mango powder) Salt to taste Fresh coriander leaves for garnish

Step 1

[{"selector":"#anim-214e0882-618e-4ca1-a1d9-0eb05382d912 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-636bb409-a657-45ff-ac6d-76a5caa719da","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc6ecb48-4639-4988-aba6-35223cc22c69","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-56c20d02-9e82-41eb-a59f-e467d02eb535","keyframes":{"transform":["translate3d(0px, 331.13842%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Boil the colocasia until tender. Peel and flatten them slightly.

Step 2

[{"selector":"#anim-a53cd178-8b39-4eff-aaac-e8b85be64668 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-15a290ba-cfb0-4a19-987f-f8976f8116b6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ce620621-b8de-4deb-9c25-828353719e05","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aca8c67a-4373-4492-b04c-4d2ea293fb10","keyframes":{"transform":["translate3d(0px, 331.13842%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat oil in a pan and shallow fry the flattened arbi until golden and crisp.

Step 3

[{"selector":"#anim-dddc8810-c2c4-4028-8ba2-3beded6983c6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-696bee4b-23b7-4b8d-b035-7295865036c5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fe411b4d-2a94-491a-9543-764ffac4044e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41ec61a2-f777-47e8-b4f6-52c2cd3a4132","keyframes":{"transform":["translate3d(0px, 134.11110%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a bowl, mix turmeric, red chili, coriander powder, amchur, and salt. Toss the fried arbi in the spice mix until evenly coated. Garnish with fresh coriander leaves and serve hot.

[{"selector":"#anim-3cd5f7d7-1048-4353-be15-2a0c86c9cb53 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More