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
Build a full meal around Dogri Arbi Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
250 grams | Taro Root |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fenugreek Seed |
|
1 cup | Yogurt |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
— | Salt , to taste |
|
1 cup | Water |
|
1 tablespoon | Cilantro , 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.