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Arbi Ki Sabji

Tanvi Srivastava
Arbi ki sabji is a simple indian vegan side dish made with taro root, green chillies and few spices like ajwain & amchoor. Pair this no onion no garlic recipe with rotis, paratha or dal-chawal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 5
Calories 396 kcal

Ingredients
  

  • 1 lb (450g) arbi taro/colocasia
  • 1 small potato optional
  • 4 tablespoon oil I use mustard oil
  • ½ teaspoon ajwain seeds caraway seeds
  • 1.5 teaspoon cumin seeds
  • ¼ teaspoon hing
  • 3 green chillies slit, hot variety, adjust to taste
  • ¾ teaspoon red chilli powder I used extra hot red chilli powder, adjust to taste
  • 1 teaspoon salt
  • ¾ teaspoon chaat masala
  • ¼ teaspoon amchoor adjust to how tangy you like
  • 2 tablespoon cilantro chopped

Instructions
 

  • Wear gloves or generously rub oil on your hands before starting to prep arbi.
  • Using a peeler, peel off the skins of the arbi and potatoes (if using). Wash under running water. Completely dry with a kitchen towel.
  • Using a sharp knife, slice both the vegetables length wise into half. Cut batons from each half.
    Note:- Make sure to cut both arbi and potato in similar fashion and same sizes.
  • Heat up the oil in a kadai or pan on medium. If you are using mustard oil, let it get a little smoky to do away the raw smell.
  • Temper the oil with ajwain, cumin,green chillies and hing powder. Stir for 10-12 seconds and add the red chilli powder. Stir for 5 seconds.
  • Add the arbi and potatoes. Add the salt and stir around for 1 minute or so to coat in spices and oil.
  • Reduce heat to low medium, cover and let cook for 6-8 minutes or till arbi is fork tender but not mushy.
  • Uncover and add the amchoor and chaat masala. On high heat, stir for 1-2 seconds while moving around gently. Some of the arbi will get browned and that's what we want.
  • Sprinkle with cilantro. Serve.

Notes

  • After peeling arbi, make sure to wash them. After washing, dry them completely before cutting. Wet arbi = slimy sabzi.
  • Dont skimp on oil. Arbi is one of those vegetables that need a little extra oil.
  • Dont skip ajwain and hing. You can find both these spices in indian stores.
  • Dont over cook the arbi, it will become sticky and slimy and won't taste good.
  • Adjust cooking time a little depending on the size and quality of arbi. As a thumb rule, cover and cook arbi till fork tender but not falling apart. Then stir fry on high heat.

Nutrition

Calories: 396kcalCarbohydrates: 54gProtein: 18gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 1158mgPotassium: 161mgFiber: 42gSugar: 1gVitamin A: 817IUVitamin C: 17mgCalcium: 295mgIron: 3mg
Keyword arbbi ki sabzi, arbi ki bhujia
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