Arbi, also known as Taro, a versatile vegetable widely available in South Asia, South east Asia, Africa.
In India, even the Taro leaves are used in cooking. Taro is rich in carbohydrates and fiber. The root is viscous in nature. The vegetable is normally steamed before peeling and cooking. Dahi Waali Arbi is made by shallow frying arbi and cooking it in onion and tomato gravy with yogurt (dahi). Recipe makes 5 servings.
Ingredients:
3 Tablespoons oil (olive or peanut)
6-7 arbi
1 Tablespoon oil
1 teaspoon cumin seeds
1 teaspoon ajwain (carom) seeds
1/2 teaspoon asafetida
2 cups chopped onion
1/4 teaspoon turmeric
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon powdered black pepper
salt to taste
3 tomatoes, puréed ( 1 1/2 cups)
1/2 cup beaten plain yogurt
Method:
1. Peel arbi, wash and cut into thick slices.
2. Heat 3 Tablespoons oil in a large pan. sauté the sliced arbi until almost done. Remove form pan and set aside.
3. In the same pan heat 1 Tablespoon oil. Add cumin and carom seeds, and 1 teaspoon asafetida.
4. Add 2 cups chopped onion. Add a little salt and sauté till translucent.
5. Add the dry spices to the onion. Add a 2 Tablespoons water and sauté for 2 minutes. Add salt.
6. Add 2 teaspoons ginger garlic paste, and sauté quickly for 30 seconds.
7. Stir in tomato puree to the pan. Cook for 6-7 minutes, until oil separates.
8. Stir in yogurt to the curry. Add the roasted arbi. Mix to coat well. Cook for 5 minutes.
9. Add the roasted arbi. Mix to coat well. Cook for 5 minutes.
10. Add 1 cup water. Check for salt and add if needed. Add 1 teaspoon kasuri methi (dried fenugreek leaves). Cover and cook for 5 minutes.
11. Serve hot with roti or naan.
