Tuesday, 13 December 2011

(Colocassia) Arbi Ki Sabzi

arbi ki sabzi

This is a simple recipe of arbi ki sabzi. It’s healthy since arbi is boiled first instead of deep frying as in arbi fry. Deep frying vegetables is an unhealthy practice in my opinion since it destroys the various nutrients of the vegetable as well as adds to the calorie intake. You can also call it arbi masala or spicy arbi.
Recipe of arbi ki sabzi
250 grams arbi (arvi/ taro root/ colocassia)
1/2 tsp ajwain (carom seeds)
A pinch of hing (asafoetida)
1/4 tsp turmeric powder
Salt to taste
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1 tbsp oil
1. Wash and pressure cook arbi to 1 whistle. Peel and cut into 3/4 inch roundels.
2. Heat oil in a non- stick pan and add ajwain. When they change color, add hing.
3. Add arbi. Add turmeric powder and salt. Mix well and turn the heat to medium- low. Cook uncovered, stirring occasionally till arbi becomes golden brown.
4. Add rest of the spices and cook stirring for 2-3 minutes. Arbi masala is ready to be enjoyed with puri or paratha.

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