Arbi Ki Sabzi Tari wali
Arbi / Taro Root/ Colocasia- tangy delicious arbi curry with basic spices and lemon juice- no yogurt vegan curry
Servings: 4
Ingredients
- 1/2 kg Taro roots / Arbi / Colocasia
- 4 cup Water
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/4 tsp Black Salt / Kala Namak
- 1 tsp Coriander Powder / Dhaniya Powder
- 2 tbsp Mustard Oil / Sarso ka tel
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak
- 2 tsp Lemon Juice
- To Taste Salt
Tempering/ Tadka
- 2 tbsp Cooking Oil
- 1 tsp Carom Seeds / Ajwain
- 1/3 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 1/2 tsp Kashmiri Chilli Powder
Instructions
- Wash arbi with enough water and then wipe with a kitchen napkin to dry.
- Now peel arbi using a potato peeler or srape with a knife. Remove the peel completely.
- Slice the arbi into medium thin roundels
- Heat about 2 tbsp of oil in a pressure cooker or a pan and add 1/3 tsp ajwain/ carom seed and add the sliced arbi pieces.
- Saute on medium heat for 2-3 minutes. Now add the dry powdered spices and stir.
- Add green chili,ginger and water and mix . Now close the pressure cooker and cook for 2-3 whistles or till arbi get cooked. The cooking time depends on the quality of the arbi so cook accordingly.
- The cooking time depends on the quality of the arbi so cook accordingly.don't overcook else arbi become mushy and slimy.
- When pressure cool down then open the cooker and give it a boil and then remove from the flame.
- Heat oil in a small pan and add ajwain . When ajwain start crackling then add asafoetida and switch off the flame.
- Add kashmiri chili powder in the tempering and add in the sabzi and then give a boil to the curry.
- Remove from the flame and add lemon juice and fresh coriander and serve.
- Serving suggestions- Goes well with paratha's , poori, roti, jeera rice or as a side dish with your main course