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. But she fries them after boiling while i just add them directly to the curry after peeling.
Very early on, my mother adopted roti-subzi as the ideal packed lunch for all of us. You can’t beat the convenience of a roti or paratha with a sookhi (dry) subzi, sometimes perked up with a little pickle, for school tiffin. No spills, no mess, and no spoons or forks needed.
10 medium sized Taro roots
1/4 tsp of carom seeds (ajwain)
1/2 tsp of cumin seeds (zeera)
1 tsp of finely grated ginger
pinch of asafoetida (hing)
2-3 green chilies finely chopped (or to taste)
1 small onion finely chopped
2 medium sized tomatoes finely chopped
1/4 tsp of turmeric powder (haldi)
1 tsp of red chilli powder (or to taste)
1 tbsp of coriander powder
1 tsp of dry mango powder (amchur)
2-3 tbsp fo finely chopped coriander leaves
1-2 tbsp of oil for cooking
salt to taste
How to Make Arbi Masala
1) Wash & clean the taro roots thoroughly. Boil the arbi in pressure cooker, if Arbi is not boiled, chop it thin like french fries, else it can be used as whole piece.
2) Make a paste of ginger, chillis and garlic. Heat oil in a pan, add chopped onions. Fry till it turns to light pink color.
2) Now add, ajwain, jeera, hing, chopped chillis to the heated oil, add the paste and cook for 2 mins. Add onions to it, stir it and cook it for 2 more mins.Cook it on the low flame, once this mixture starts seprating from the oil,l et it cook for a minute on low flame.
Now add the Arbi (boiled or chopped raw pieces) and cover it. let it cook for 5 – 10 minutes.
Once it is becomes soft, sprinkle amchoor and cover it for 2 – 3 minutes. Now the Dry Arbi masala is ready.
Serve hot with khichdi, chapati or paratha.