Arbi Masala Dry or Sookhi Arbi Masala coated with whole and powdered spices is a delight with puris and paranthas. This recipe is one of my favorite and perfect for lunch, dinner or pack for travel.
Unlike Dry aloo sabzi, Arbi stir fry has a very distinct taste and the oozing blend of flavors leaves you drooling and wanting to have more of it. The thoughtful addition of carom seeds or Ajwain and Hing, makes it robust with lip smacking flavors. A very simple recipe that you can cook in minutes for lunch or dinner and also pack for travel as it tastes wonderful even when served without heating.
Most people prefer to fry Arbi before mixing it with spices, but I like to use it ‘Boiled’ as it gives more flavors and absorbs the spices in a better way. However, be very careful while boiling arbi as it turns very slimy and squishy if you over do it. Hence I prefer to boil in a pan instead of pressure cooker to keep an eye. Well we have also shared recipe to make Arbi Gravy in Pressure Cooker that you must try if you love this root vegetable. Also the leaves are edible, see how we made Patra that makes a wonderful Tea Time Snack.
Did you know, Arbi or Arbi also known as Colocassia or Taro Root is a super healthy vegetable. It is also known as Chamadumpa in Telugu and Kachaloo in Punjab. We all know that Dietary fiber plays a significant role in the human diet as it cleans the digestive system and Taro root is an excellent source of dietary fiber. Taro roots and leaves both have great flavors. They can be cooked and impart a nutty flavor, whereas the leaves taste like cabbage. Taro roots are used to prepare curries, fried for chips, cakes, roasted, boiled, steamed, pureed etc.