Arbi ki sabji- a healthy and easy to make Colocasia curry for fasting
During Indian religious fasting days and celebrations, we eat only certain food items which are considered sattvic in nature. Grains, pulses, certain fruits, vegetables and spices are not consumed during fasting. But it also depends on everyone’s family traditions and customs.
These vegetables are mainly used during fasting: potato, sweet potato, raw banana, yam, arbi, papaya, bottle gourd, cucumber etc. Root vegetables are easily available all year round and can be used to make curries, desserts and can also be added to the poori or chapati dough.
I have already shared many sabji, curry and raita recipes which can be made during fasting. Many people do consume turmeric and red chili powder during fasting, and in that case, all the recipes on my blog can be used as they are all made without onion and garlic.
Arbi ki sabji can be made with or without adding yogurt. I have already shared both recipes. This recipe is specially made for vrat or fasting, as it is made with only basic spices. You can have this sabji with vrat ki poori or parathas.
I have posted a detailed post on the rules and rituals of Janmashtami fasting, – Janmashtami Vrat Recipes and rituals Click here to check.
INGREDIENTS NEEDED-
- Arbi – Choose fresh, round and similar-sized arbi so that they all cook uniformly at the same time.
- Herbs – green chilies, ginger, fresh coriander and lemon juice.
- Spices – Rock salt, pepper powder, cumin seeds and asafoetida.
- Oil – Use peanut oil, ghee or any oil that you use during fasting.
You can also check these recipes-
- How To Make Mewa Paag
- Vrat Ka Medu Vada
- ShakarKand ka Halwa
- Vrat Paneer Pakodi
- Peanut Chutney for fasting
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Vrat wali Arbi ki sabji | Falahari Arbi sabji
Arbi ki sabji- a healthy and easy to make Colocasia curry for fasting
Ingredients
- 350 gm Taro roots / Arbi / Colocasia
- 2 Green Chilies / Hari Mirch
- 1/2 inch Ginger / Adrak
- handful Fresh Coriander / Cilantro / Hara Dhaniya
- 1/2 tsp Pepper Powder / Kali Mirch
- to taste Sendha Namak /Rock Salt
- 1/2 tsp Mango Powder / Amchoor Powder optional
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Carom Seeds / Ajwain
- 1/3 tsp Asafoetida / Hing powder
- 2 tbsp Ghee or cooking oil
Instructions
- Wash and peel the arbi and then chop it into medium thick round slices.
- Heat ghee or oil in the pressure cooker and then add the sliced arbi pieces and sauté for few seconds.
- Now add around 3 cups of water ,chopped green chilies, pepper powder , salt in it and pressure cook for 3 whistles or till it become soft
- Open the cooker when the pressure cool down and then add chopped ginger and mango powder , you can also mash few pieces of arbi wit the ladle.
- Give the curry a boil on medium heat, (you can adjust the consistency of the curry and add some water if needed at this step before boiling it )
- Now switch off the heat and add chopped coriander and lemon juice in the curry and mix.
- Heat ghee in a small pan, when it become hot add cumin and carom seeds and then asafoetida. pour the tempering in the curry and cover with the lid for a minute.
- Serve it with any vrat ki poori or paratha and enjoy .
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