Arbi also known as Taro root or Colocasia is a superfood, is an excellent source of dietary fibres and carbs, plus it is also Gluten-free. Today, we have for you arbi ki sabzi. Arbi is generally slimy when cooked but this recipe makes it non-slimy and dry, and also flavorful. Try this unique sabzi recipe and i'm sure it'll become your staple recipe. Follow up the recipe with step-by step photos for better understanding.
INGREDIENTS:
- Arbi/ Taro root- 250 gms (Washed thoroughly)
- Oil- 1 tbsp
- Ajwain- 1/4 tsp
- Jeera- 1/4 tsp
- Green chillies- 3-4 nos (roughly chopped)
- Red chilli powder- 1 tsp
- Salt- to taste
- Turmeric powder- 1/2 tsp
- Coriander powder- 1/2 tsp
- Juice of 1 lemon
- Ghee- 1 tbsp
- Chopped coriander leaves- 1 tbsp
PROCEDURE:
- Add washed arbi to a pressure cooker, add some water to it and cook for 3 whistles. Allow the pressure to release naturally. Check if the arbi is soft or else cook for another whistle.
- Peel the arbi and chop in slices.
- Heat oil in a kadhai, add jeera an ajwain to it and let it crackle. Add in chopped green chillies to it and fry for a min.
- Add sliced arbi to it and fry for 2 mins, while sauteing in intervals.
- Now add the powder spices and saute lightly, add 1/4 cup water to it and simmer it for 10 mins.
- Add ghee, coriander leaves and lemon juice to it. Lemon juice is added to cut the sliminess of the arbi.
- Switch off the flame, Sooki arbi masala sabzi is ready. Serve hot with dal chawal.
