Arbi Sabzi Recipe - Crispy, Spicy & Flavorful
This arbi sabzi recipe fits perfectly into your everyday meals and comes together in a few minutes. It is made with arbi (taro root), oil, and simple spices, all together, and cooked until tender and crispy.
Ingredients
- 500g arbi (taro root)
- 3 tbsp mustard oil
- ½ tsp cumin seeds (jeera)
- ½ tsp carrom seeds (ajwain)
- 2 tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- 1 tsp salt
Instructions
- Grease your palms with oil, then peel the arbi with a knife.
- After peeling, wash them in clean water so the soil comes off easily.
- Now thinly slice them in a bowl or on a plate.
- Heat oil with cumin and carrom seeds in a kadai on medium heat. Let them sizzle.
- Then add coriander powder and saute for a minute.
- Now add the coriander powder and saute it for a minute.
- After that, add sliced arbi to it.
- Season with turmeric powder, red chilli powder, and salt.
- Mix all the ingredients well, cover the kadai with a steamer, and cook at a low flame until crispy and tender.
- Stir in between so that they do not stick to the bottom.
- When they are soft and tender, turn off the flame.
- Serve with hot phulka and plain paratha.
Notes
- Wash the arbi thoroughly to remove the dirt properly before cooking.
- Always grease the palms with oil before peeling taro root to avoid itching.
- Slice the arbi thinly into long pieces for even cooking.
- Use a good amount of mustard oil for better texture.
- Cook the arbi on a low flame so the spices coat the arbi evenly.
- Stir gently while cooking to prevent the arbi from breaking apart.
- Add some asafoetida to enhance the flavour.
- Let the sabzi rest for a few minutes before serving so the flavour melds properly.