In English this vegetable is called taro root and in Hindi people mostly call it arbi and for some it is ghuiya. Arbi is a root vegetable, it is fleshy in texture and the flavor nutty. Arbi has many beneficial nutrients, which are good for our health. It has high quality phyto-nutrients and antioxidants, rich in starch and carbohydrates, a good source of dietary fiber which is useful for digestive process and it is free from gluten protein. Arbi is also rich in vitamin A, vitamin C, vitamin E, vitamin B6 and folates.
Arbi also contains good amount of minerals like, magnesium, iron, zinc, phosphrous, manganese, potassium and copper. It contains high amount of oxalates, because of this it is very toxic in raw form, but after cooking it is safe for consumption.
When raw arbi is peeled it causes itching, so it is better to wear gloves to peel it, but boiled arbi is safe it does not cause any such itching. Since arbi is very high in calories and carbohydrates, so over eating may cause obesity, for best health results eat in moderation.
While buying this vegetable, carefully select fresh and firm and similar size roots. To make this sabzi I used mustard oil which is used in most of north Indian families to make sukhi sabzis, because it is good for health. But if you don’t like mustard oil then you can use any refined oil of your choice.
For tempering the arbi ki sabzi, along with jeera and hing ajwain is also used, which gives very nice aroma and flavour and helps in digestion.
The recipe is very easy and simple.
Ajwain – 1/4 tsp
Jeera – 1/4 tsp
Red chilli powder – 1/2 tsp
Dhaina powder -2 tbsp
Amchoor powder – 1/2 tsp
Mustard oil – 2 tbsp
Green chillies – 3 to 4
Salt according to taste
- Scrub all the mud from arbi under running water
- Pressure cook the arbi along with one cup water, after one whistle, reduce the flame and cook for 2 minutes and switch off the flame
- Allow cooker to cool, open and check arbi, if it is not done cook again for some time, and if it is done, drain water from it and allow it to cool. Then peel arbi and keep in refrigerator for 1/2 hour, so that arbi stays firm.
- After 1/2 hour take out the arbi from refrigerator and very gently flatten each arbi with your palms
- Slit green chilies
- Heat mustard oil in a wok, add jeera and ajwain. When jeera sizzles add hing and green chillies.
- Switch off the flame since this will prevent the masala from burning.
- Now add haldi, red chilli powder, dhania powder, amchoor powder and salt and stir.
- Add arbi and stir it very lightly until the masala coats each piece, now switch on the flame.
- Spread the arbi pieces into single layer in wok, and cook on slow flame until it is slightly crispy.
- Flip the sides and cook till it turns slightly crispy on both sides.
- Switch off the flame and dish out the sabzi in a serving bowl.
This delicious chatpati sabzi is enjoyed with poories and paratha .