Kurkuri Arbi – Ghuiya Ki Subzi

Taro root or Arbi is an excellent source of fiber and resistant starch. However when I was young, I did not want to touch Arbi because of the texture and stickiness. But I loved the taste as long as they are stuffed in some bread or Poori. Today i am sharing this chatpati Arbi masala/Taro root recipe with my dear readers.
One special note to avoid stickiness is put some oil in your hand when you are peeling it. I am sure you will also going to love the taste with your choice of bread (I prefer poori though).

Kurkuri Arbi - Ghuiya Ki Subzi

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Serves: 4 Prep Time: 10 Minute Cooking Time: 20 Minute 20 Minute

Nutrition facts: 150 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

4 medium size Arbi/taro root
2 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon Ajwain / bishop's weed
1/2 teaspoon Kalonji seeds /Blackseed
pinch of Heeng/asafoetida
1 tbsp. Coriander powder/Dry Dhaniya
1 tsp. Garam masala
1/2 teaspoon turmeric powder/Haldi
1/4 teaspoon red chili powder, or to taste
3/4 teaspoon salt, or to taste
1 tbsp. lime juice/lemon juice
Cilantro /Hari Dhaniya

Instructions

1. Wash Taro roots properly. Since they are basically roots grown under earth, a thorough washing is required. After washing, peel it and then Cut them in circle shape, use oil in your hand and knife.

 

2. Heat 2 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds, Ajwain, kalonji and heeng. Let the spices sizzle for few seconds.

 

3. When seeds starts t splutter, then add Turmeric powder and salt. Mix all the spices together well with the masala.

 

 

5. Add cut arbi/Ghuia to the pan, saute for 2 to 3 minutes. Add 1/8 cup water and cover the lid for 5-6 minutes in medium heat.

 

6. After 5-6 minutes, open the lid and check that Taro roots are cooked well. (You can use a spoon or fork to poke the arbi and if it is soft, then it is cooked well.)

7. If Arbi is not cooked well, cover it again for 3-4 minutes .

8. If Arbi is cooked, then add Coriander powder, red chili powder and Garam masala in it. Mix all spices properly over arbi.

 

9.  Let Arbi cook in open pan for 3-4 more minutes in medium heat. With all spices sticking to Arbi, it will start to become crunchy. Switch off the flame, do not overcook else it could burn .

 

10.  Now, let's add our very important taste enhancer ingredient- Lime juice in to it. Mix everything together well.

 

 

Garnish with cilantro and serve with roti/chapati/naan as a side dish with curry or dal.

 

Notes

Do not overcook arbi otherwise it will be mushy.If you are in hurry, you can boil arbi first and then do all of the above steps. Add more chili powder or spices as per your comfort level.