Dogri Arbi Curry
Veg
Vegan
Taro root curry with khatai — arbi (colocasia) boiled, peeled, and cooked in a mustard oil tempering with dried red chilli, cumin, and khatai (dried mango), which both prevents the taro's itchiness and adds a sharp sourness to the preparation. The arbi pieces are slightly crisp on the outside from being browned in the pan before the gravy is added. A very Dogri way with taro — the khatai treatment is what distinguishes it from plains preparations.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | arbi (taro root) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 cup | yogurt |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| — | salt to taste |
| 1 cup | water |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the arbi thoroughly and boil it in water until tender. Peel and slice into medium-sized pieces.
- 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 3 Add cumin seeds and fenugreek seeds to the hot oil and let them splutter.
- 4 In a bowl, whisk the yogurt with turmeric powder, red chili powder, coriander powder, and salt.
- 5 Add the boiled arbi slices to the pan and sauté for a few minutes until they are lightly golden.
- 6 Pour the yogurt mixture over the arbi and stir well to coat the pieces evenly.
- 7 Add water to the pan and bring the mixture to a gentle boil.
- 8 Reduce the heat and let the curry simmer for about 10-15 minutes until it thickens.
- 9 Garnish with chopped fresh coriander leaves before serving.
Tips
Ensure the yogurt is at room temperature to prevent curdling when added to the hot pan.