Arbi ki sukhi Sabzi | dry arbi sabji | how to make sukhi arbi

25 Sep Arbi ki sukhi Sabzi | dry arbi sabji | how to make sukhi arbi

Last Updated on September 25, 2019 by blessmyfoodbypayal

Arbi ki sukhi Sabzi | dry arbi sabji | how to make sukhi arbi with step wise pictorial and video method is here which is going to serve two purposes, rather three. One, it can be eaten with chapati as a Sabzi. Second, it can be cherished as an appetizer and third, it can be eaten during fast/vrat with minor changes in ingredients.

Arbi ki sukhi Sabzi | dry arbi sabji | how to make sukhi arbi is being loved by all in my family. Arbi or arvi is a vegetable which is known with different names in different places. In English, it is known with the name of Colocasia or Taro root or Eddoe. Very delicious in taste & extremely easy to make, this sabzi has always been a hit in my family whenever I make. I have learnt this recipe from my aunt (my mother’s sister) who is a superb cook. This recipe really helped me in a situation when I had to prepare some appetizer but out of other ingredients. Then a simple sabzi named arbi came to my rescue.

Arbi can be cooked in other different ways too but the present method is always my priority. Reason being, as already mentioned, it’s taste as a starter is mind boggling. Kids can easily fall in your trap that they are not being served a vegetable & finishes their chapati in no time. Lol.

So let’s try this method of making arbi.

Youtube video of Arbi ki sukhi Sabzi

Arbi ki sukhi Sabzi – recipe card

Arbi ki sukhi Sabzi | dry arbi sabji | how to make sukhi arbi

blessmyfoodbypayal

Arbi ki sukhi Sabzi is not only a sabzi but works as an appetizer too.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 500 grams Arbi
• 1 tsp ginger grated
• 1 big onion avoid during fast
• 1/2 tsp carom seeds/Ajwain
• 1/4 tsp Asafoetida/hing avoid during fast
• 1 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• Salt as per need
• 1/2 tsp Garam masala
• 1 tbsp mango powder
• Oil for frying + 2 tbsp
• Water as per need

Instructions

 

• Put arbi in pressure cooker and add water in it about 2 inches above the level of arbi. Also add 1/2 tsp of salt.
• Go for 2 whistles and thereafter let the pressure release.
• Take out the arbi from water and remove it's skin.
• Place arbi in deep freezer for half an hour and thereafter cut into desired sizes, especially the big pieces.
• Fry arbi in hot oil till it turns light golden brown. More particularly, the edges of arbi will attain dark colour.
• Spread fried arbi on paper nepkin so that extra oil will be absorbed.
• Now either take out extra oil from the pan, in which arbi was fried, leaving behind 2 tbsp of oil or take a separate pan & add 2 tbsp of oil in it.
• Add asafoetida, carom seeds and ginger. Saute till ginger turns brown.
• Add onion and saute till turns translucent pink.
• Add red chilli powder, turmeric powder and Garam masala. Mix.
• Add arbi and mix well.
• Finally add salt and mango powder. Mix.
• Your arbi ki sukhi sabzi is ready. Serve with chapati or as an appetizer.

stepwise pictorial recipe of Arbi ki sukhi Sabzi

1. Put arbi in pressure cooker and add water in it about 2 inches above the level of arbi. Also add 1/2 tsp of salt. Go for 2 whistles and thereafter let the pressure release.
2. Take out the arbi from water and remove it’s skin.
3. Place arbi in deep freezer for half an hour and thereafter cut into desired sizes, especially the big pieces.
4. Fry arbi in hot oil till it turns light golden brown. More particularly, the edges of arbi will attain dark colour. Spread fried arbi on paper nepkin so that extra oil will be absorbed.
5. Now either take out extra oil from the pan, in which arbi was fried, leaving behind 2 tbsp of oil or take a separate pan & add 2 tbsp of oil in it.
6. Add asafoetida, carom seeds and ginger. Saute till ginger turns brown.
7. Add onion and saute till turns translucent pink.
8. Add red chilli powder, turmeric powder and Garam masala. Mix.
9. Add arbi and mix well. Finally add salt and mango powder. Mix.

Your arbi ki sukhi sabzi is ready. Serve with chapati or as an appetizer.

NOTE

* If you are short of time, then put boiled arbi in deep freezer otherwise you can place it simply in refrigerator for hours together.

* If you have the plans to make arbi this way for kids tiffin, then you can complete the half process, till frying of arbi, at night.

* This is highly recommended to add asafoetida and carom seeds for health point of view. Arbi has a high gastric tendency & asafoetida and carom seeds are well known for suppressing the effect of acidic food.