Arbi Masala Recipe | Fried Arbi recipe | Punjabi style Arbi | Arbi Ki Sukhi Sabzi |

                            

Arbi Masala Recipe | Fried Arbi recipe | Punjabi style Arbi  | Arbi Ki Sukhi Sabzi |

                      Arbi Sabzi Recipe

Sukhi arbi ki sabzi

Arbi (Taro roots) is made in many ways such as arbi ki sookhi sabzi, dahi wali arbi , rasedar arbi,  besani arbi, masala arbi.I am telling here the recipe of "Arbi ki sookhi sabzi" which is prepare with simple and easily available ingredients. It can also be packed in lunchbox, and we can also take with poorie or parantha in journey.

TYPE---Main course
SERVINGS---4 people.
CUISINE---Indian
PREPARATION TIME---5 minutes
COOKING TIME---13 MINUTES
TOTAL TIME---18 MINUTES

 

INGEDIENTS

• 500 gram---arbi (taro roots)  

• 4---green chili(chopped)

• 1/2 tsp--- ajiwain (carom seeds)

• 1/2 tsp--- jeera (cumin seeds)

• 1/2 tsp---haldi powder (turmeric powder)

• 1 tsp---dry dhaniya powder (dry coriander powder)

• 1 tsp---lal mirch powder (red chili powder)

• 1/2 tsp--garam masala

• 1/2 tsp---aamchur (dry mango powder)

• 2 tsp---oil

• according to taste---salt

METHOD:

• On the medium flame, boil arbi in pressure cooker till a whistle, after a whistle switch off the flame. 

• When the steam is gone, keep the arbi out of the cooker and keep it cool.

• Peel the arbi while cooling (grease the hands before peeling it)

• Cut it into medium sized pieces.

• On the medium flame, heat 2 tsp oil in pan, put hing ajiwain and jeera, cook it for a while.

• When the jeera is crack, put green chili and pieces of arbi.

• Put lal mirch powder, haldi, dhaniya powder and salt, mix it properly, cook it for 5-6 minutes.

• Keep stirring it occasionally, when the arbi is crispy, put garam masala and aamchur powder.

• Switch off the flame, cover it and leave it for 1 minute.

• After 1 minute, put it into serving bowl, serve it with poorie or parantha.

Arbi Ki Sukhi Sabzi |for Vrat/upvaas

INGEDIENTS:

• 500 gram---Arbi (taro roots)  

• 4---Green chili(chopped) 

• 1/2 tsp--- Jeera (cumin seeds)

• 1 tsp---Dry dhaniya powder (dry coriander powder)

• 1 tsp---Kali mirch powder (black pepper powder)

• 1/2 tsp---Aamchur (dry mango powder)

• 2 tsp---Oil

• According to taste--Rock salt

METHOD:

• On the medium flame, boil arbi in pressure cooker till a whistle, after a whistle switch off the flame. 
• When the steam is gone, keep the arbi out of the cooker and keep it cool.
• Peel the arbi while cooling (grease the hands before peeling it)
• Cut it into medium sized pieces.
• On the medium flame, heat 2 tsp oil in pan, put jeera, cook it for a while.
• When the jeera is crack, put green chili and pieces of arbi.
• Put kali mirch powder, dhaniya powder and rock salt, mix it properly, cook it for 5-6 minutes.
• Keep stirring it occasionally, when the arbi is crispy, put  aamchur powder.
• Switch off the flame, cover it and leave it for 1 minute.
• After 1 minute, put it into serving bowl, serve it with kuttu poorie or parantha.

TIPS

• Grease the hands before peeling the arbi

• Put aamchur (dry mango powder) at the end to make crisp arbi

• If you use haldi (turmeric) in fasting, then while making arbi for fasting, haldi can be added to it.

                                                               Sukhi arbi ki sabzi