Arbi ki sookhi sabzi – colocasia/taro root is a tuber vegetable and is usually available during summer season.There are different ways to make this vegetable-steaming, frying,shallow frying,boiled .Every family have their own favorite way of making arbi curry.
Its slightly slimy in nature so many people avoid making it but if done properly it turn out very delicious.First you have to be careful while boiling taro root as it should be boiled till just done, over cooked arbi will turn very slimy.
While cooking you have to add some kind of souring agent to balance the sliminess and blend taste. yogurt, mango powder, tamarind juice or lemon juice can be added but yogurt goes very well with arbi / taro root curry. so I always prefer to add some yogurt in arbi ki sabzi.
Arbi is very good in fiber so excellent for the digestive system, very high in vitamin C and E ,both of which are anti-oxidants. Taro roots have zero cholesterol so a good vegetable for every one.
As Arbi is heavy and produce gas and may cause bloating in the stomach so addition of asafoetida,cloves,ginger, ajwain and curd makes it delicious and easy to digest.
I have also posted few more Arbi recipes –
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Arbi ki Sookhi Subzi / Dry Masala Arbi
- 450 grams Taro roots / Arbi / Colocasia
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Mango Powder / Amchoor Powder
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1/4 tsp Garam Masala Powder
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya Chopped
- 1 tbsp Fresh Mint / Hara Pudina Chopped (Optional)
- to taste Salt / Namak
Tempering / Tadka
- 5 tbsp Cooking Oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Carom Seeds / Ajwain
- 1/3 tsp Asafoetida / Hing powder
- a pinch Cloves / Lavang Powder
- 2 Green Chillies / Hari Mirch
- 1 tbsp Ginger / Adrak grated
- Wash and cook arbi /taro root in a pressure cooker with just enough water for 2 whistles on medium heat till just done OR boil in a pan till done (don't over cook it else it will become mushy while stir frying).
- Drain it and when it cools down completely, peel off the skin with your hands. You won't need to use a knife or peeler.
- If the arbis are larger than usual, you can cut them in two or three smaller pieces.
- Heat oil in a broad and heavy bottom pan.
- Add carom seeds , cumin and asafoetida.
- When the carom seeds start crackling, add diced chillies and saute for a minute..
- Now add asafoetida, turmeric and grated ginger in the oil and add the arbi.
- Stir fry on high heat for 2 minutes. Don't stir too much at this stage.
- Now add salt and all the spices and mix.
- Let it cook on medium heat for 5-7 minutes, stir in between to turn the sides.
- Add chopped fresh coriander or mint and mix gently.
- Serve hot or cold with poori or chapati.
- You can also make this arbi for fasting, just substitute chili powder with pepper powder.
- Don't over boil arbi ,it should be just done,otherwise it may become mushy while stir frying.
- If possible then boil arbi, peel and keep refrigerated for few hours then stir fry,this reduces its sliminess.
- Dont skip ajwain ,hing and ginger as Arbi is heavy to digest and produce gas and ajwain ,hing and ginger help to digest it easily.