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arbi ki sabji
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3.67 from 6 votes

Arbi ki Sookhi Subzi / Dry Masala Arbi

Shallow fried mildly spiced colocasia /Taro root
Prep Time15 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course, Side Dish, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: Arbi, arbi ki sabzi, Colocasia, kachalu, sookhi arbi
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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.

Notes

NOTE-
  1. You can also make this arbi for fasting, just substitute chili powder with pepper powder.
  2. Don't over boil arbi ,it should be just done,otherwise it may become mushy while stir frying.
  3. If possible then boil arbi, peel and keep refrigerated for few hours then stir fry,this reduces its sliminess.
  4. 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.