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:
- 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
- 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.