Arbi (Taro root) ki Sabji

Arbi or Taro root fry

Arbi ki Sabji Taro root Fry

Arbi or Taro root is a vegetable looking like a small ginger and has a lovely texture of sweet potato. You can make it whole in a curry or sliced in a side dish style. I loved this dry arbi sabji as a kid and even now. It goes really well with curd when dry. Some people have a tendency to get dry throat when they eat Taro root/arbi. If that‘s the case, you can try using the boiled Taro root curry. Here, I am sharing the traditional recipe of my naani’s house. Do try it once and let me know how it was!

Serves 4

Cooking time 30 mins

Ingredients

Arbi - 500 gms

Onions medium – 2

Hing – ½ tsp

Cumin seeds/Jeera – 1 tsp

Red chili powder – ½ tsp

Dry coriander powder – 1 tsp

Turmeric powder – ½ tsp

Garam Masala – ½ tsp

Salt to taste

Oil – 1 tbsp

Method

• Wash the arbi and peel the skin.
• Cut the arbi into half lengthwise and then slice it into medium thickness slices.
• Slice the onions similarly.
• In a nonstick pan, heat oil.
• Once hot, add hing and jeera.
• When jeera splits, add the onions.
• Stir the onions, and let them cook till they get translucent/light pink.
• Keep the flame on medium. Then add the arbi and mix well.
• After 5 mins, mix again and leave again for 5 mins on medium flame so that some slices of arbi and onions get crispy.
• Now reduce the flame to lowest and add chili powder, turmeric, dry coriander, garam Masala and salt.
• Mix well. Sprinkle a little water in the pan and cover with a lid. Let it cook for 10-15 mins till the arby gets a little soft.
• Garnish with chopped coriander and serve hot with roti and curd.