Arbi ki tari wali Sabzi-A tangy delicious curry made with taro root and basic spices, without yogurt
Arbi ki tari wali sabzi – Arbi / colcasia/ taro root is a summer special vegetable but now like most of the vegetable this is also available through out the year. It is a tuber vegetable and the peel is slight itchy some times.
For making arbi sabzi either it is boiled and then peeled or is peeled and sliced before making the sabzi. There are so many versions of making arbi. You can deep fry it,shallow fry, make dry curry or make dahi wali arbi.
Arbi is also used in fasting recipes. Just skip turmeric and chili powder if you are making this to have during fasti
Rasa wali Arbi Sabzi without Dahi ?
Usually gravy wali arbi is made using dahi .But This arbi ki ras wali sabzi/ tari wali sabzi is a vegan recipe made without adding yogurt/ dahi. I have so many childhood memories of having this arbi ki sabzi with aam ki launji on the roof of our parental home during summer holiday with our cousins .
I love dahi ki arbi but this arbi sabzi / Pani wali arbi is my personal favorite. Addition of lemon juice gives a very nice taste and tanginess to this arbi ki rasa wali sabzi.
How To Make Arbi ki tari wali sabzi
First you have to wash the arbi then peel it with a potato peeler and slice to make medium thick roundels. Then heat some oil in the pressure cooker or in the pan and stir fry for 2-3 minutes.
Add all the spices and water and pressure cooker for 2-3 whistles or till arbi become soft. Then add a tempering of ajwain and asafoetida in the boiling curry.Then add lemon juice and fresh coriander leaves and serve hot.
What to serve with Arbi ki tari wali sabzi
Arbi ki tari wali sabzi pairs well with paratha’s, poori and roti’s . It can also be served as side dish with jeera rice or with dal rice combo.
Do try these delicious arbi recipes-
- Arbi ki Bhujiya
- Ajwaini Masala Arbi
- Dahi Wali Arbi
- Arbi Ki Sookhi Sabzi
- Vrindavan Wali Arbi
- Patra/alu vadi/pathrode
Arbi Ki Sabzi Tari wali
- 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
- 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
- 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