Arbi Masaledar

Dear Foodies,

Arbi is a root vegetable also known as colocasia aka patarveliya or patra, taro or kesuve. Leaves of arbi are used in cooking. Roots are also used in making many dishes from cutlet to pakoda to sabji and many more.

I had never cooked anything using arbi but I ate it at my friend’s place once. He made it so well that I was craving to make masaledar arbi for a long time. It is very easily available here in Canada but never got chance to prepare it.

Recently, I saw it in the grocery store and decide to give it a try. I used my home-made garam masala to prepare this arbi and the result was delicious!! 😛 :P. I am sure I will prepare it more frequently now.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:
5 arbi roots
Oil for cooking
1/2 tsp cumin seeds
1/2 tsp ajwain/carom seeds
A pinch of asafotida
1/4 cup water
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Chopped coriander leaves for garnish
Procedure

1. Wash arbi then peel of the skin with sharp knife. Cut in slices.cut-arbi

2. Heat 2 tbsp oil  in cast iron or nonstick pan. When oil is hot, add cumin seeds and ajwain seeds. When seeds starts to change the colour in few seconds, add asafoetida, sliced arbi and 1/4 cup water. Cook on medium heat until arbi is slightly cook and water is almost evaporated. It will take around 7-8 minutes. Stir frequently. Check if arbi is cooked, then add salt, turmeric powder, red chili powder, coriander powder and garam masala. Mix everything well and simmer on low with lid on for 2-3 minutes.cook-arbi

4. It is now ready to serve. Garnish with fresh coriander leaves. Serve when hot with roti or paratha on side.masaledar-arbi2masaledar-arbi

My family absolutely enjoyed this sabji 😛 😛 . Try it and I am sure you will enjoy it as much as we did. Ajwain/carom seed gives wonderful flavour to this sabji and helps in digestion.

Also let me know if you have any questions regarding the dish.

Thank you for visiting my blog. Until next time!

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