Arbi is also known as Colocasia root. Arbi is one of my favourite sabji. I use to make it in so many ways like.. sukhi arbi, gravy arbi, kurkuri arbi etc. Arbi can be consumed as a sabji with roti, paratha or puri. As well as it can be served as a starter or snack. But today i am sharing my recipe of sukhi arbi. I learnt it from my mamma.
If you want to have some change in your daily food. Then try arbi i am sure you will love it. But always make sure that before peeling off arbi do massage your hands and finger tips with some oil. Otherwise it will give itching sensation.
Sukhi arbi curry
- 500gm Arbi
- 1 tbsp Green chilli and ginger paste
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1tsp garam masala
- 1/2tsp kitchen king powder
- 1/2 tsp carom seeds ( ajwain)
- 1/2 tsp cumin seeds ( jeera)
- 1 pinch of hing
- Edible oil
- I/2 lemon juice
- Coriander leaves
How to Make
Step 1: Wash arbi properly in running water.
Step 2: Take a pressure cooker and put all the arbies to boil for 3 – 4 whistles.
Step 3: Chop tomatoes to make a smooth paste
Step 4: For green chillies and ginger paste take 3-4 green chillies and ginger and grind it to make a smooth paste.
Step 5: Take out the boiled arbied. Drain it well. And let it cool down for a few minutes.
Step 6: Now massage your hands and finger tips with some oil and peel off the skin of arbi.
Step 7: Either mash arbi with ur palm or cut it into pieces.
Step 8: Take a kadai. Put it on the stove. And heat it for few minutes. Now add some oil. Arbi needs some extra oil for cooking then other vegetables.
Step 9: Add a pinch of hing. 1/2 tsp carom seeds and 1/2 tsp of jeera and green chillies and ginger paste. Sauté it.
Step 10: Add tomato paste and sauté it well until it change colour.
Step 11: Add salt (as per taste), red chilli powder 1/2 tsp , dhaniya powder (2 tsp) garam masala (1/2 tea spoon), kitchen king powder ( 1/2 tsp), haldi powder (1 tsp). Stir well on low flame.
Step 12: Add arbi pieces and mix well.
Step 13: Now cover the cooking vessel with a lid. For 5- 6 minutes.
Step 14: Turn off the burner. And add jiuce of 1/2 lemon. Mix well. Add coriander leaves.
Serve hot with chapati or paratha.