Masala Arbi (Taro roots)
(Arbi ki sukhi sabji)
Arbi masala is a wonderful and unique vegetable dish. It is easy to cook and could be accompanied by any main dish. Arbi is known as Taro root in English and as Arvi or Ghuiyan in Northern part of India.
Arbi is a very common dish served with or without gravy. It is usually eaten during or after fasting on holidays. Taro roots provide a good source of dietary fiber and high in beneficial nutrients.
Arbi is typically covered with a brown, hairy skin and have white flesh inside. It is a starchy vegetable and cooked with so many different ways, even the leaves of Arbi plant are used for making pakora known as pattara.
In this dish we boil the Arbi first then fry it. Boiled Arbi does not caused itching in the skin as peeling the raw Arbi does.
Arbi is a very common dish served with or without gravy. It is usually eaten during or after fasting on holidays. Taro roots provide a good source of dietary fiber and high in beneficial nutrients.
Arbi is typically covered with a brown, hairy skin and have white flesh inside. It is a starchy vegetable and cooked with so many different ways, even the leaves of Arbi plant are used for making pakora known as pattara.
In this dish we boil the Arbi first then fry it. Boiled Arbi does not caused itching in the skin as peeling the raw Arbi does.
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Ingredients:
6 Arbi roots – medium, similar in size 1 Teaspoon carom seeds (ajwain) 1 Pinch of asafetida powder 2 Teaspoon coriander powder 1 Teaspoon red chili powder 1½ Teaspoon mango powder (amchoor) 1 Teaspoon salt or to your taste 4 Tablespoons of vegetable oil Cooking measurement conversion Measurement converter |
 Arbi - Taro roots
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Directions:
1. Wash and place the Arbi's in the pressure cooker, add 5 to 6 cups of water,
enough to cover the Arbi's, close the lid of the pressure cooker and place the
weight on the lid and cook on medium heat.
2. In about 8 to 10 minutes pressure cooker will start steaming, turns the heat
down and cook for 6 to 7 minutes. Turns the stove off and wait until steam
goes down. Different brand of cooker required different time to cook. If the
arbies are big they will take longer to boil.
1. Wash and place the Arbi's in the pressure cooker, add 5 to 6 cups of water,
enough to cover the Arbi's, close the lid of the pressure cooker and place the
weight on the lid and cook on medium heat.
2. In about 8 to 10 minutes pressure cooker will start steaming, turns the heat
down and cook for 6 to 7 minutes. Turns the stove off and wait until steam
goes down. Different brand of cooker required different time to cook. If the
arbies are big they will take longer to boil.
Wash the Arbi’s
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Place the Arbies
in pressure
cooker
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3. Open the pressure cooker, drain the water out and let the Arbi's cool down.
Open the pressure cooker
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Drain the water out from the boil Arbi’s
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4. Once the Arbi's cool down peel the skin out.
5. If the Arbi’s are small then take one Arbi at a time and cut it half-length wise
but If the Arbi is big and thick then slice it into ½ “ thick pieces.
5. If the Arbi’s are small then take one Arbi at a time and cut it half-length wise
but If the Arbi is big and thick then slice it into ½ “ thick pieces.
Peel boiled Arbi’s
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Slice the boiled Arbi’s
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6. Grease your hand and take one arbi slice at a time and with your palm press it
gently to make it flat, being careful because arbi break easily. Keep them
aside.
gently to make it flat, being careful because arbi break easily. Keep them
aside.
Arbi slices
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Flatten the Arbi slices
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7 On medium high heat add 3 tablespoons oil in a nonstick frying pan, add
carom seeds and asafetida and fry for 2 to 3 minutes,
8. Add coriander powder and red chili powder and mix in oil and fry for few
seconds.
carom seeds and asafetida and fry for 2 to 3 minutes,
8. Add coriander powder and red chili powder and mix in oil and fry for few
seconds.
Add carom seeds asafetia d & oil & fry
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Add coriander powder & red chili & fry
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9. Spread the flatten Arbi slices around the pan,
Mix spices with oil and fry
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Spread the Arbi slices in the pan
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10. Sprinkle ½ teaspoon of salt and half of Amchoor powder over the arbi slices,
let them fry for 2 minutes then with the spatula gently turn them around to other
side.
let them fry for 2 minutes then with the spatula gently turn them around to other
side.
Sprinkle salt over Arbi pieces
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Sprinkle Amchoor (Mango powder)
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11. Now sprinkle other half of salt and Amchoor powder, drizzle 1 tablespoon
of oil around the Arbies and let them fry for 2 minutes then turn, keep flipping
the Arbi slices around after 2 to 3 minutes for about 12 to 15 minutes or until
you have the desired crispness. Turn the stove off.
of oil around the Arbies and let them fry for 2 minutes then turn, keep flipping
the Arbi slices around after 2 to 3 minutes for about 12 to 15 minutes or until
you have the desired crispness. Turn the stove off.
Mix Arb pieces with spices
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Add other half of salt
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Add other half of Amchoor
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Turn Arbi pieces to other side & fry
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Sprinkle oil over Arbi pieces
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Arbies are fried
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Tips:
1. When selecting the arbies, choose those that are firm and do not have shriveled
skins or show signs of mold. Buy similar size of arbies because when boiling
them they will boil evenly in same time.
2. When frying the arbies they seem to absorb the oil, but you do not need to add
lot of oil, they will still taste wonderful. Use non stick frying pan.
1. When selecting the arbies, choose those that are firm and do not have shriveled
skins or show signs of mold. Buy similar size of arbies because when boiling
them they will boil evenly in same time.
2. When frying the arbies they seem to absorb the oil, but you do not need to add
lot of oil, they will still taste wonderful. Use non stick frying pan.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Arbi with gravy (Taro roots) Aloo gobi (cauliflower with potatoes)
Boiled potatoes sauteed with masala Zucchini with masala (Turai)
Sauteed boiled potatoes with green peas Bell pepper with onions (capsicum)
Arbi with gravy (Taro roots) Aloo gobi (cauliflower with potatoes)
Boiled potatoes sauteed with masala Zucchini with masala (Turai)
Sauteed boiled potatoes with green peas Bell pepper with onions (capsicum)
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