Vrindavan Wali Arbi-Fried Taro root/Colocasia cooked with yogurt and Indian spices
Arbi (Taro root/Colocasia) is a tuber and is usually available during summers. There are various ways to cook this vegetable – you can boil, fry, or steam it and then add in any combination of tangy and spicy sauces (yogurt generally goes very well with taro). Every Indian state has its own special recipe to make taro root curries. If you like Taro, I have posted Dahi wali arbi, Arbi masala and Vrat ki Arbi recipes too.
Today I am sharing a very special – vrindavan wali arbi /dahi wali sookhi arbi recipe which is a specialty from Vrindavan. This is specially made in all temples in Mathura and Vrindavan on the occasion of Radha Ashtami to offer as prasad and then this arbi and poori is distributed among the devotees .
To make this vrindavan wali arbi -arbi is peeled and pricked and then deep fried on low flame ,the fried arbi is then soaked in yogurt overnight.Next day its added in the tempering ,then few spices are added and then the arbi is stir fried til the moisture dries up.