Arbi ki Sabji or dry masala arbi is a delicious Indian side dish made with arbi (taro root) tossed in a unique combination of spices. It is super simple to make, crispy yet amazingly delicious. You can serve this with chapati, roti, naan, or poori. Vegan and gluten-free!
Sookhi arbi is a summer vegetable made from tuber of arbi plant also known as taro root or colocasia. It is a delicious Indian vegetarian dish thoroughly enjoyable both in spicy gravy form as well as the more common dry form.
About this Recipe
Arbi or taro roots are believed to be one the oldest cultivated plants. The leaves as well as tuber of arbi are used for cooking, though the tuber is more widely used.
Arbi leaves and root (tubers) are used in a variety of ways which differ from country to country and even in India there are many regional variations. Arbi tuber is used to dry vegetables, curries, chips, kebabs and even used as a staple food in some regions of the world.
Nutritional Benefits
Arbi ki sabzi owes its unique and delectable taste to the spices used in its preparation. In Indian subcontinent, ajwain seeds (carom) are added to the dish to it make it tastier and the seeds also are helpful in its digestion.
Arbi root is even richer than potato in starch content. It is also a good source of dietary fibre, protein, phosphorus, calcium, iron, vitamin A, vitamin C, thiamine, riboflavin, niacin and folate.
Serving Suggestions
Arbi ki sabji goes very well with almost all Indian breads like roti, paratha, poori, naan etc. This dish made from boiled arbi together with flavourful spices is great option to carry while on road trips or small outings and tastes yummy with pooris on a picnic.
To make Arbi Ki Sabji at home follow the detailed step by step recipe with photos posted below.
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Arbi ki sabji
- Total Time: 25 mins
- Yield: 4 1x
- Diet: Vegan
Description
Arbi ki Sabji or dry masala arbi is a delicious Indian side dish made with arbi (taro root) tossed in a unique combination of spices. It is super simple to make, crispy yet amazingly delicious. You can serve this with chapati, roti, naan, or poori. Vegan and gluten-free!
Ingredients
- 200 grams taro (arbi)
- 2 tablespoons oil
- 1 teaspoon carom seeds (ajwain)
- 2 green chillies
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- Salt to taste
- 2 teaspoons fresh lemon juice
- 2 tablespoons coriander leaves
Instructions
- Wash and clean taro (arbi) thoroughly.
- Now boil them in a pressure cooker along with water.
- Cover the lid and pressure cook for 1 whistle on medium heat.
- Let the pressure release naturally, drain the water, and let the arbi cool a bit.
- Then peel the boiled arbis and cut them into a bit thick round slices.
- In a pan, heat oil.
- Once hot, add carom seeds and chopped green chillies.
- Let them crackle a bit.
- Then add sliced arbi slices into the pan.
- Add turmeric powder, red chilli powder, coriander powder, and salt to taste.
- Mix well and fry the arbi for 2-3 minutes on medium heat.
- Stir intermittently and cook from all sides till crispy.
- Turn off the flame.
- Squeeze some lemon juice and mix well.
- Finally, garnish with chopped coriander leaves.
- Delicious Arbi Ki Sabji is ready to serve with hot roti or naan.
Notes
- While peeling the taro (arbi), it is better to use gloves or you may apply some oil to your fingers to prevent hands from itching.
- Ajwain (carom seeds) add taste to the arbi and also help indigestion.
- Don’t over boil the taro (arbi), otherwise, it may become gooey or mushy while stir-frying. Though cooking time can be varying depending on arbi size.
- For the best results, you can pre-boil the arbi and refrigerate the arbi for 3-4 hours then stir fry.
- If you are making it for fast or vrat, use rock salt instead of normal salt and ghee instead of oil.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Indian
