Arbi Ki Sabzi
Veg
Vegan
Taro root (arbi/colocasia) sliced and cooked with mustard oil, cumin, dried red chillies, and turmeric until the pieces are tender inside and slightly crisp at the edges — the everyday tribal vegetable preparation in Jharkhand. Arbi grows abundantly in the alluvial lowlands of the state and is one of the most commonly eaten vegetables outside the growing season for fresh greens.
Cuisines
Chhattisgarhi
Himachali
Kumaoni
Bihari
Jharkhand
Garhwali
Best for
Lunch
Dinner
Build a full meal around Arbi Ki Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Taro Root |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Amchur , dried mango powder |
|
1 teaspoon | Garam masala |
|
1 to taste | Salt |
|
2 | Green Chili , chopped |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash the arbi thoroughly and boil in a pressure cooker for 2 whistles or until tender.
- 2 Once cooled, peel the arbi and cut it into medium-sized pieces.
- 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 4 Add cumin seeds and asafoetida to the oil and let them splutter.
- 5 Add the boiled arbi pieces to the pan and sauté for 5-6 minutes on medium heat.
- 6 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the arbi and mix well.
- 7 Cook for another 5-7 minutes until the arbi is well-coated with the spices and slightly crispy.
- 8 Add amchur powder and garam masala, stir well, and cook for an additional 2 minutes.
- 9 Garnish with chopped green chilies and fresh coriander leaves before serving.
Tips
For best results, use mustard oil for an authentic flavor. Adjust the amount of green chilies according to your spice preference.