Multani Kaali Arbi is usually prepared with basic ingredients and lacks onion, tomato and spices. It is a watery vegetable curry. The dish is usually prepared using traditional Indian Kadhai which gives arbi, the purple colour and adds flavour to the recipe. Colocasia root (Arbi), Oil, Salt, Red Chilli powder, Coriander (Dhania) Leaves 500 grams Colocasia root (Arbi) Oil , as required Salt , to taste 1/4 teaspoon Red Chilli powder 3 sprig Coriander (Dhania) Leaves , chopped 10 30 To begin making the Multani Kaali Arbi Recipe, wash and peel the arbi. Wash 2 or 3 times to make sure that the dirt has been completely removed.Peel of the arbi and slice them thinly in round shape.Heat oil in kadhai. Add arbi and cook them in high flame until it turns brown.Add chili powder, salt and stir them well. Add 3-4 cups of water and allow them to boil.Once the water starts boiling, lower the flame and cook in medium heat for about 20 minutes until the arbis become tender. By this time, half of the water would have been absorbed. The arbis by now would have turned to grey colour.If the curry is too thick, add required amount of water and bring it to boil in high flame.Once the required consistency is reached, switch off the stove and allow the curry to rest in kadhai for about 25 minutes. The curry would have turned to shades of purple. Garnish it with coriander and it is ready to be served.Serve Multani Kaali Arbi Recipe with hot phulkas or steamed rice for a weekday meal.