Tuesday, July 22, 2014

Arbi Ka Salan | Arbi Masala Gravy | Taro Root Sabzi

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arbi ka salan

Taro root (Arbi) is one of the most tastiest vegetables and we both are really fond of this vegetable. I usually prepare Arbi fry and Arbi Roast more often than the gravy versions. The preparation of arbi gravy is similar to any other gravy just that we need to fry the taro root well before adding to the gravy.If the taro root is not properly fried it would turn sticky in gravies. You can prepare this gravy for both rice and roti varieties.
arbi gravy

taro root gravy


Arbi Ka Salan | Arbi Sabzi:

Serves 2
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Side Dish- Main Course

Ingredients:
250 gms Arbi/Taro Root
2 medium Onions, roughly chopped
2 large Tomatoes, roughly chopped
1 tbsp. chopped coriander
1 tbsp. Rice flour
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Amchur Powder
1/2 tsp Cumin Seeds
Salt to taste
1 1/2 tbsp. Oil
Oil,to deep fry
Method:
  • Wash and boil Arbi until it is slightly soft for approx. 12-15 mins. You should be able to prick it easily with a fork. Cool it and peel the skin and cut into rounds of 1/2" thickness.
  • Add Rice flour, Salt and 1/2 tsp Red chili powder to it and mix it nicely. Deep fry the taro root pieces until it is slightly golden brown in color and remove them and keep aside. You can either do this process in oven (follow this post )if you want to avoid deep frying or slightly sauté the taro root pieces in a tbsp of oil until it is slightly crisp and remove them and keep aside.
  • Grind onions and tomatoes into a fine paste.
  • Heat oil in a kadai/pan and add cumin seeds and add ginger-garlic paste and fry well. Add ground onion-tomato paste and fry well until the oil leaves the edges.
  • Add red chili powder, turmeric powder, amchur powder, coriander powder, garam masala, cumin powder, salt and fry again for 1-2 mins.
  • Add fried arbi(taro root) pieces and fry for a minute and roughly add 1 - 1.5 cups of water and boil for 8-10 mins.
  • Garnish with coriander at the end.
Serve it hot with Roti/Phulka/Chapati/Rice.

arbi masala

Notes:
  1. You can use any other vegetable like potato or yam or eggplant or Raw Banana and follow the same process.
  2. You can use besan instead of rice flour in the above recipe.
arbi gravy

3 comments:

Torviewtoronto said...

looks delicious

Hamaree Rasoi said...

Salan looks so delicious mouthwatering.
Deepa

SARADA DEVI said...

WOW! WHAT A COLORFUL SABJI, A FEAST TO EYES. AND CERTAINLY IT IS A VERY VERY NICE AND TASTY RECIPE

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