Kurkuri Arbi ki Sabji, Dry Masala Arbi, Arui masala , Sukhi arbi recipe, Crispy Arbi Tukras, Sauteed Taro Root, Aloo Kachaloo,
#ArbiMasala #TaroRootSazi #DryMasalaSabzi
Ingredients :
Taro root (अरबी) - 400 gms
Mustard oil (सरसों का तेल) - 2 to 3 tbsp
Green coriander (हरा धनिया) - 2 to 3 tbsp (finely chopped)
Carom seeds (अजवायन) - 1 tsp
Asafoestida (हींग) - 1/2 pinch
Turmeric Powder (हल्दी पाउडर) - 1/2 tsp
Green chili (हरी मिर्च) - 2 (finely chopped )
Ginger (अदरक ) - 1/2 inch piece (finely chopped )
Red chili powder (लाल मिर्च पाउडर) - 1/2 tsp
Coriander Powder (धनिया पाउडर ) - 2 tsp
Dry Mango Powder (अमचूर पाउडर) - 1/2 tsp
Garam masala (गरम मसाला) - 1/4 tsp
Salt (नमक) - 1 tsp or to taste
Direction:
Getting Ready:
1. Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.
2. After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
3. Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
Making:
4. Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add 1/2 pinch asafoetida, 1/2 tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
5. Add the arbis, add 1 tsp salt or to taste,add 1/2 tsp dry mango powder, 1/2 tsp red chili powder,add 1/4 tsp garam masala. Mix the spices.
6. Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
Serving:
7. Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn't go stale easily.
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