Arbi Ki Sabzi

Posted: June 15, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Arbi ki sabzi

Arbi is also called eddo, taro and the Binomial name for this is Colocasia esculenta. It looks somewhat similar to potatoes and it has lots of starch in it. For preparing sabzi with this we discard the outer skin while doing that just rub your hands with mustard oil or coconut oil first so that you do not get the itching. It really has unique flavor which is just awesome, sometimes after cooking the dish I just eat like that without any bread. So, here goes the recipe:

Arbi ki sabzi

Arbi ki sabzi

Ingredients:

  • 7-8 medium sized Arbi/eddo
  • 1 large white onion, chopped
  • 1 /3 cup crushed tomatoes
  • 2 green chillies
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1  teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masla powder
  • 1/4 teaspoon red chilli powder
  • 2 1/2 teaspoon oil
  • salt to taste

Preparation:

  • First peel and wash Arbi and keep it aside. Pat dry the same with kitchen towel .
  • Cut into long strips or quarters as you please but all of the same size.
  • Heat oil in pressure cooker, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by ginger,green chillies and garlic and cook until onions are translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste. Cook until oil seperates.
  • Add eddo/arbi to the masala and cover the lid. Stir frequently in between so that it do not get burn from the bottom.
  • Cook until arbi/eddo looks brown and tender to touch but not mushy.
  • Serve with roti’s/Indian bread.

Also, You Can  find this @ LYRO#Taro root  happening @ Sindhi Rasoi.

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Comments
  1. sree says:

    seems tempting.. let me try makin it nd taste…

  2. Alka says:

    Thanks a ton for sending this entry to the LINK event !

  3. I just discovered taro recently and love its subtle taste; this is a wonderful recipe for taro and I will remember this as an inspiration next time I use it.

  4. Yummy subzi, i use arbi in a different way but this is so delicious and easy to make it as well..thanks for sharing suman and thanks a lot for understanding…take care

  5. Simply Life says:

    oh this is new to me – great to know!

  6. Indrani says:

    Suman, your sabji looks lovely, I also make this kind of sabji with arbi..if you r non-vegetarian, add fried shrimps or prawns in it, and you’ll have lovely non-veg. dish, it’s called “kochu Chingri” in Bengali..I’ve posted this on my other blog, follow this link if you r interested..

    http://indranid.blogspot.com/2009/08/kochu-chingri-shrimp-with-taroarbi-root.html

  7. Suman, I do make fry and a tamarind based gravy. Never made arbi like ur recipe. The pciture shows the arbi sabzi turned out to be delicious. Will try when I get it.

  8. Hmm,,arbi sabzi looks delicious dear sure it will taste good with rasam rice u hv done it very nicely..

  9. Looks Delicious. I will definitely try this. Thanks for posting.
    Cheers!
    Nirupama

  10. Krishnaveni says:

    new to me..i have never tried this vegetable…this one looks great…going to try this recipe soon. thanks for sharing

  11. Priya says:

    Never tried sabzi with arbi, looks awesome, thanks for sharing..

  12. sweetlife says:

    i have never heard of eddo, it really looks interesting, thanks for sharing and great tip on rubbing your hand with oil,

    sweetlife

  13. my favorite root veggie..i like anything with taroo..nice sabzi..if i get a plate of rice i can finish within sconds..yummy yummy

  14. Tes says:

    The recipe sounds really flavourful. It looks so yummy. I would love to eat it with hot hot roti.

  15. uma says:

    nice sabji :)

  16. Rachana says:

    A very delicious sabzi, would taste great with hot roti’s :-)

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