This is a simple Spicy Arbi (Taro Roots) vegetable made at homes in Northern India. Arbi is also known as Ghuinya or taro roots. It can be made in many different ways. You can fry it, you can boil it or you can simply cook it in spices. It is slightly heavy on stomach so always use ajwain or carom seeds while praparing arbi. Also lime and green chillies are a must to enhance its taste.
|Preparation Time:||30 minutes|
|Taro roots (arbi)||500 gm|
|Ajwain (carom seeds)||3/4 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Garam Masala||1/2 tsp|
|Amchur (dried mango powder)||1 tsp|
- Boil arbi in the pressure cooker with 4 cups of water. Once the cooker starts whistling, reduce the heat. Wait for 7 minutes and then turn off the heat.
- Once the steam of cooker dies down, open the cooker and let the water drain from taro roots. They should be soft to touch but not mushy.
- When they cool off a bit, peel them and cut them in 1/2 cm thick slices and lay them in one layer in a plate.
- Sprinkle salt, red chili powder, dhaniya powder,amchur, garam masala and chopped green chillies on top of the arbi slices.
- Heal oil in a pan and add ajwain. Wait till they puff up.
- Add taro roots along with all the spices in the pan. Toss it lightly so that everything is well coated with oil. Cook for about 5 minutes on high heat. Turn over a few times for even browning. Turn off the heat. Spicy arbi is ready.
- Serve it hot with Raita, Flat bread and any Dal.
- You may have to fine tune the duration of pressure cooking because it depends on your pressure cooker and the arbi. After boiling, arbi should be soft but not mushy.
- It’s hard to mix the spices if you don’t sprinkle them evenly on the taro roots because boiled taro roots are a little sticky. So make sure to spread the slices in a large plate and sprinkle the spices evenly before cooking.