Recipe: Arbi Dry Subji

CooQ : Recipe: Arbi Dry Subji

Arbi Dry Subji

North indian, Mains

Taro root
212 calories/serving
25 mins
Arbi, known as Taro root in English, is another popular ingredient used in a range of Indian delights. Dry Arbi sabzi is a wholesome and lio-smacking fusion of finely chopped arbi, onions, tomatoes and a spicy masalas. It is served best with hot and fresh phulkas.

Recipe by:

Indian Vegetarian Recipes

Instructions

1. Take 400 gms arbi. wash and put the arbi to boil. add as much water in which the arbi sinks. turn on the flame. close the lid of cooker. boil till single whistle.

2. After the whistle, reduce flame. boil it in the cooker for 2 minutes on low flame.then turn off flame. after pressure escapes from cooker, check the arbi. if soft they are ready.

3. Take out arbi from cooker, place in a plate and cool them. once cool, peel with help of a knife. keep the while part of it. then cut them vertically.

4. Add 2 to 3 tbsp mustard oil to the pan. when sufficiently hot add, add 1 tsp carom seeds, 1/2 pinch asafoetida, 1/2 tsp turmeric powder, 2 tsp coriander powder, 2 finely chopped green chilies,1/2 inch finely chopped ginger piece. slightly roast the spices.

5. Add the arbis. also add 1 tsp salt or as per taste, 1/2 tsp dry mango powder, 1/2 tsp red chili powder, 1/4 tsp garam masala. mix the spices.

6. Spread the arbi a little. cover them and cook for 2 to 3 minutes on low flame. after 3 minutes check it. flip it. when arbi are crispy, add a little green coriander to it and mix. turn off flame, take out the arbi in a plate.

7. Sprinkle a little green coriander over arbi masala to garnish and serve it with your favorite poori or paratha.

Notes

1. You can carry along arbi sabzi with poori or parantha wherever you travel.

2. This sabzi stays good for 24 hours, doesn't go stale easily.

By Nisha Madhilika

Tags:

,