Arbi is also called Eddo, taro and Colocasia. Eddo is a edible starchy tuberous root of taro plants which has giant green leaves. The green leaves are also used in cooking.It looks somewhat similar to potatoes and it has lots of starch in it.
Arbi/Eddo can be used to make curries, stir fry, similar to those of potatoes dishes.For preparing sabzi with this you have to rub your hands with some oil and then discard the outer skin. Because after it gets peeled, it releases some juice which might irriate your skin.
This recipe is my mom’s recipe. She usually boil the eddo and then remove the skin and cook in masala.
- 8 medium sized eddo
- 1 large white onion, chopped
- 1 large tomato, chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 2 tablespoon olive oil
- salt to taste
- Boil Arbi/Eddo in a pressure cooker for about 1 whistle.
- Take out the arbi, peel and cut them into big round slices.
- Heat oil in a pan over medium high heat, add cumin seeds, mustard seeds and let it get splutter.
- Add onions 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 mix well. Cook for 3-4 minutes more.
- Serve with roti.