Arbi or Colocasia is a slightly tricky vegetable to cook. If you don’t cook it well enough, it leaves a pins and needles sensation in your mouth which is not nice at all. The best way to cook this vegetable is to boil it first so that it is well cooked and then temper it with spices or make it into a curry. It was also called ghuiyaan at my place. So this Arbi ki sabzi recipe is super simple to make. It is perfect with rotis and is also a great dish for fasting during festivals like Janmashtami, Dasshera, Navratri and so on.
Here is my arbi ki sabji recipe:
Arbi ki Sabzi Recipe
This is an easy recipe of arbi ki sabzi. It is simple and delicious. Perfect for fasting or just as a side dish for a meal.
- 1/2 Kg. arbi or Colocasia
- 2 tsp. vegetable oil
- 1 tsp. cumin seeds
- 1 pinch asafoetida or hing
- 1 tbsp. Red Chilly powder optional
- 1 tsp. Turmeric Powder
- 1 tsp. Coriander Powder
- 1 tsp. Cumin Powder
- 1 tbsp. dry mango powder
- salt to taste
- 1 tbsp. coriander leaves chopped or mint leaves
Boil arbi in a pressure cooker in adequate water. It normally takes about 4 whistles. Arbi should be cooked not mushy.
Peel and chop the arbi into round pieces. Keep aside.
Heat oil. Add cumin and asafoetida. Allow them to sputter.
Now add arbi pieces and let them become golden brown.
Now add all the spices and salt and cook for about 5 minutes more.
Garnish with chopped coriander or mint leaves and serve hot.
Arbi is also called taro root.
This vegetable is similar to potato.
If cooking during fasting substitute normal salt with sendha namak and oil with ghee.
Your simple and nutritious arbi ki sabzi is ready to cook.
Do try this recipe and let me know how you liked arbi fry.
Peel and chop boiled arbi.
Add cumin seeds and asafoetida to hot oil.
Add the spice powders to the sauteed arbi pieces along with salt.
Cook some more and garnish with coriander or mint leaves. Your arbi ki sabzi is ready to serve.
If you like how to make arbi sabzi then do share it with your friends.
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