Sep 18, 2012

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
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

  • 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.


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