Arbi Ki Sabzi
Arbi ki sabzi is a dry veg prepared from colocasia roots. This dish is cooked in North Indian style. Boiled and peeled colocasia roots are cooked with stir fried onion, tomato and spices. The dish can be made spicy to suit one’s taste buds. it can be served with phulka, chapati, puri or dal – rice combo.
Serves: 3
Ingredients:
- Arbi – 300 to 350 gm
- Onion (chopped) – 1 large
- Tomato (chopped) – 1 large
- Ginger (grated) – 1/4″
- Garlic (crushed) – 8 cloves
- Cumin seeds – 1/4 tsp
- Amchur – 1/3 tsp (optional)
- Turmeric powder – 1/2 tsp
- Chilly powder – 1/2 tsp
- Coriander powder – 3/4 to 1 tsp
- Cumin powder – 3/4 to 1 tsp
- Garam masala (Everest) – 1/2 tsp
- Cinnamon powder – 1/4 tsp
- Kashmiri mirchi powder – 1/2 tsp
- Tamarind – lemon sized ball
- Oil – 1 1/2 tbsp
- Ghee – 1 tsp
- Salt to taste
- Sugar to taste
- Coriander leaves – for garnishing
Procedure:
- Keep arbi immersed in water for 10 min, so as to get rid of soil. Now, wash them till you get clean water. Pressure cook them with sufficient water, salt and tamarind ball till 3 to 4 whistles or till done. Let them cool, peel them and cut into bite size pieces.
- Heat ghee in a pan and stir fry arbi pieces, sprinkle amchur and keep aside.
- Heat oil in a kadai and add cumin seeds.
- Add onion, ginger and garlic. Stir fry till onion turns golden brown.
- Add all the dry spices and stir fry for 10 to 15 seconds.
- Add tomato and stir fry till tomato turns mushy.
- Add salt and sugar.
- Add arbi and stir fry for a min.
- Cover and cook on low flame for 5 min.
- Garnish with coriander leaves.
- Serve with phulka, chapati, puri or with dal – rice combo.
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