Arbi ki Sookhi Subzi / Dry Masala Arbi
Shallow fried mildly spiced colocasia /Taro root
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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).
- 2
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.
- 3
If the arbis are larger than usual, you can cut them in two or three smaller pieces.
- 4
Heat oil in a broad and heavy bottom pan.
- 5
Add carom seeds , cumin and asafoetida.
- 6
When the carom seeds start crackling, add diced chillies and saute for a minute..
- 7
Now add asafoetida, turmeric and grated ginger in the oil and add the arbi.
- 8
Stir fry on high heat for 2 minutes. Don't stir too much at this stage.
- 9
Now add salt and all the spices and mix.
- 10
Let it cook on medium heat for 5-7 minutes, stir in between to turn the sides.
- 11
Add chopped fresh coriander or mint and mix gently.
- 12
Serve hot or cold with poori or chapati.