Arbi ki Sabzi with Dahi (Curd)

Arbi is known by many names Arvi / Colacasia / Taro Root / Ghuiyan / Seppankizanghu(Tamil) / Chembu(Malyalam) / Kesavina Gedde(Kannada). 
Like its name, there are numerous ways of cooking it too. Boiled, Dry, gravy, stir fry, chips, stew and so on. It is a starchy vegetable like potato which can be boiled and peeled and is said to be very nutritious.  

One of my favorite ways of cooking it is with curd. Here is a a simple recipe for Arbi ki Sabzi with Dahi.
Arbi - 10
Onion - 1big
Green chillies - 3, 4
Tomato - 2
Turmeric pwd - 1/2 sp
Coriander pwd - 1/2 sp
Red Chilli pwd - 1/2 sp(optional)
Curd - 1 Cup
Chopped coriander
Salt as per taste
1. Wash arbi and boil in cooker upto 3 whistles
2. After cooling, peel them and put in cold water.
3. Heat oil in a pan, add jeera, green chillies, onions and fry till onions turn translucent.
4. Add tomatoes, mix well, add salt, haldi, coriander powder and red chilli powder if you want it spicy
5. Mix all the ingredients and cook for 3-4 min until the whole mixture is done well.
6. Cut the arbi into small pieces and add it to the mixture. Mix well. Cook for another 3-4 min.
7. Once arbi gets coated nicely with the rest of the ingredients, add curd, mix well
8. Garnish with chopped coriander and serve

[Note: Peeling of Arbi may cause itching sometimes. Before peeling apply any oil on your hands to avoid itching]

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