Arvi Tori Ka Salan “Colocasia roots and Snake Gourd Gravy” is a unique and spicy Asian meal. It is usually served with the chapatti, Nan or boiled rice. This dish has fresh vegetables with a good quantity of thick gravy. This gravy has a great taste that goes very well with the chapatti and boiled rice. People like to squeeze lemon juice in the gravy to enhance its taste. It is a complete meal that is full of nutrients. Arvi and Tori (Colocasia roots and Snake gourd) is a good combination of vegetables. Together they develop a unique flavor that melts into your mouth and makes this dish more delicious.

We do not use too many spices in this dish. The uniqueness of this vegetable gravy is that, it does not contain lots of spices. It is just made with kalonji (Black Caraway Seeds), ginger garlic paste, salt, red chili, turmeric and coriander powder. Kalonji gives a unique taste to this gravy. Actually, kalonji is the main ingredient of this vegetable gravy because of its aroma and taste. Here is the authentic Asian recipe of this amazing gravy. If you like the recipe then please share and leave your loving comments.


Arvi / Colocasia roots (Cut into two longitudinal halves)        ½ Kg

Tori / Snake Gourd (Cut into 2 inch longitudinal pieces)       2-3

Black Caraway Seeds / Onion Seeds (Kalonji)                          1 tsp

Ginger Paste                                                                                   1 tsp

Garlic Paste                                                                                    1 tsp

Salt                                                                                                   To taste

Red Chili Powder                                                                           2 tsp

Coriander Powder                                                                        1 tsp

Turmeric Powder                                                                          ½ tsp

Oil                                                                                                    As required

Water                                                                                              ½ Cup


Heat up some oil in a work and put kalonji in it. Fry for a minute. Take a bowl and mix ginger and garlic paste, salt, red chili powder, coriander powder and turmeric powder in it. Also add some water to make a thick paste. Add this paste into the wok and fry for 2-3 minutes. Now add Arvi and Tori Vegetables with half cup of water. Mix it well and cover the lid. Cook it over medium low flame till water dries and vegetable becomes soften. Fry while stirring on medium flame for 1-2 minutes. Serve with Chapatti or Nan.

Share and Enjoy !