Arbi Ki Sabji (Indian dry taro curry)
Arbi Ki Sabji, or arbi fry, is a traditional Punjabi dish, featuring tender taro roots coated in a rich and mildly spicy tomato gravy. It is completely vegan and gluten-free.
Servings: 5 (yield: 5 cups)
Calories: 135kcal
Cost: $5.50
Ingredients
- 8 arbi medium size, (a.k.a. arvi and eddoe)
- 3 tablespoons oil Canola oil, vegetable oil, peanut oil or other
- 1 tablespoon oil Canola oil, vegetable oil, peanut oil or other
- ¼ teaspoon ajwain seeds
- ½ teaspoon cumin seeds
- 1 teaspoon ginger grated
- 2 green chilies (hari mirch), minced
- 1 cup yellow onion small dice
- 1 cup tomato diced
- 2 teaspoons coriander
- 1 teaspoon amchur
- ½ teaspoon asafetida
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 1 cup water
- cilantro leaves
- Hari mich thinly sliced (optional)
Instructions
- Peeling the medium-sized arbi, and then quarter them into large, elongated pieces, or cut into discs if you prefer.
- In a pan, heat oil over medium heat. After 90 seconds when the oil is hot, stir-fry the taro for about 7-8 minutes until they turn a light golden color all around. Once done, remove the stir-fried taro pieces and set them aside.
- In the same pan, add a tablespoon of oil. After heating for about 60 seconds, when the oil is hot, add ajwain seeds and cumin seeds and state for about a minute until aromatic.
- Now, add grated ginger, minced green chilies, and finely diced yellow onion. Cook for about 5-6 minutes or until the onion becomes translucent.
- Add diced tomato, ground coriander, amchur (mango powder), asafetida, turmeric powder, Kashmiri red chili powder, and salt to the pan. Mix everything well and cook until the tomatoes soften, and the mixture thickens.
- Return the fried arbi pieces to the pan. Ensure they are well coated with the spicy tomato mixture. Pour in water, and continue to cook covered for another 5-7 minutes, making sure the taro is fully cooked and tender inside.
- Place the cooked arbi in an attractive serving dish and garnish with fresh cilantro leaves and thinly sliced green chilies if desired.
Notes
Ensure Perfect Taro Texture: Ensure the Arbi is fully cooked and tender before serving. A fork should easily pierce through. Remember, undercooked taro can be disappointing, akin to an undercooked potato, if not worse!
Handle Taro Thoughtfully: Taro roots can cause skin irritation when raw, so treat them with care. Thoroughly peel and cook them to eliminate any itchiness. If you use gloves, be certain they provide a secure grip on your knife or peeler.
Maximize Flavor Absorption: Always cover the pan with a lid while simmering your dish. This technique ensures even cooking and allows the taro to absorb the rich flavors of the spicy tomato mixture.
Efficient Peeling Technique: For efficient taro peeling, start by creating flat ends with small cuts. Then, use a knife or peeler to remove the skin. This method minimizes waste and expedites preparation.
Nutrition
Calories: 135kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 542mg | Potassium: 137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg