Arbi ki Sabji is a dry Indian vegetable dish relished with Chapati/Roti/Naan. Like any other sabji, there are many variations with which this dish can be made. But my preferred method of making this dish is boiling the arbi & then mixing it with masala prepared using onion, tomato & spices. In today’s post I’ll be sharing this totally yum recipe with all.
Instead of boiling the Taro root, you could even directly peel & cook it with the onion tomato masala. Once I tried peeling the taro with bare hands and had this itching sensation for couple of hours. Hence vowed not to handle these roots with bare hands again. Never experienced the itching sensation after I boil & peel it. So just a word of caution for all those who would be cooking Taro root for the first time, my suggestion is to use gloves while handling them.
Now to the recipe…
10 medium sized Taro roots
1/4 tsp of carom seeds (ajwain)
1/2 tsp of cumin seeds (zeera)
1 tsp of finely grated ginger
pinch of asafoetida (hing)
2-3 green chilies finely chopped (or to taste)
1 small onion finely chopped
2 medium sized tomatoes finely chopped
1/4 tsp of turmeric powder (haldi)
1 tsp of red chilli powder (or to taste)
1 tbsp of coriander powder
1 tsp of dry mango powder (amchur)
2-3 tbsp fo finely chopped coriander leaves
1-2 tbsp of oil for cooking
salt to taste
Wash & clean the taro roots thoroughly. Transfer these clean taro roots into a microwave safe bowl & fill it with water till the roots are completely immersed. Add salt & mix. Now microwave for about 10 mins & then check using a fork. If the fork gets easily pierced through the root that means they are cooked. If not, microwave for another 5 mins & again check. I required a total of 20 mins to cook mine. The time required may vary based on the quality of taro’s as well as the microwave used so keep checking after every 5 mins. Once done drain the water & immerse them in cold water for 10 mins. Then peel & cut them in circular shape & a bit thick. (I make around 2-4 pieces of one taro root)
In a non-stick vessel heat oil & once hot add the carom seeds & cumin seeds. Saute & immediately add asafoetida, ginger & green chillies. Saute & add the chopped onions. Cook till onions turn translucent.
Now add the tomatoes, turmeric powder & salt. Mix all together, cover & cook till the tomatoes turn soft. Then add red chilli powder, coriander powder & dry mango powder. Mix till all is well incorporated. Saute till this onion tomato masala starts leaving oil from the corners.
Add the circular cut boiled taro roots to the onion tomato masala. Mix well. Cover & let it cook for 5 -7 mins. Stir intermittently. Finally add finely chopped coriander leaves & mix.
- Instead of using the microwave method you can also opt for cooking the taro in pressure cooker giving just one whistle & then taking it off the gas.
- Alternately instead of pre-boiling them you can also directly peel & add them to the onion tomato masala & allow to cook with it.
- Don’t over cook the taro as it will make them gooey.
That’s it our Arbi ki Sabji (Taro Root Vegetable) is ready. Serve it hot with some Roti/Chapati/Naan/ Any Indian bread of your choice. Enjoy!!