Various types of non-fasting and fasting dishes are made with arbi. I usually make sukhi arbi, dahi wali arbi, dum arbi, fried arbi, arbi ki pakodi, arbi ke cutlet, arbi ke paratha and arbi ke chips.
Earlier, I had shared my recipe of sukhi arbi ki sabzi, and today I am sharing the recipe of dahi wali arbi which is very popular in North India.
During summer months, I use curd in many gravies because it gives a cool effect and it is easily digested.
Arbi is one such vegetable which tastes good and delicious in dahi wali gravy. Dahi increases the flavour and enhances the taste of the sabzi, and the tempering with jeera, ajwain and hing add a mild aroma.
Before you read the recipe of dahi wali arbi ki sabzi go through health benefits of arbi.
Ingredients for 3 to 4 servings –
- Arbi (taro root) – 250 gm
- Thick curd (dahi) – ¾ tea cup
- Jeera (cumin seeds) – ½ tsp
- Ajwain (carom seeds ) – ½ tsp
- Hing (asafetida) – 1 pinch
- Haldi (turmeric) – ¼ tsp
- Lal mirch(red chilli powder)- 1 tsp
- Dhania (coriander powder)- 1 tbsp
- Green chillies – 2
- Oil – 1 tbsp
- Salt according to taste
- Fresh coriander leaves for garnishing.
- Rinse arbi to get rid of mud and dirt.
- Pressure cook arbi with one tea cup water.
- After one whistle, switch off the flame, avoid over cooking of arbi, it should be firm.
- Peel arbi and cut into round pieces.
- Chop green chillies into small pieces or just slit them.
- Take dahi in a bowl, add haldi, lal mirch powder, dhania powder and whisk it.
- Heat oil in a pan, add jeera and ajwain, when they sizzle, add hing and green chillies. Saute for a few seconds.
- Now add whisked masala dahi mixture and keep stirring until it comes to a boil.
- Add arbi and some water to adjust the consistency of the gravy as required.
- Add salt and let the gravy simmer for five minutes.
- Switch off the flame, and dish out the gravy. Garnish with fresh coriander.
Serving idea – serve with hot hot phulkas or parathas.