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. One, it can be eaten with chapati as a Sabzi. Second, it can be eaten during fast/vrat with minor changes in ingredients.

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.

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.

STEP WISE PICTORIAL RECIPE OF ARBI KI SABJI

Peel the arbi.

Cut them into lengthwise like a julienne.

Give them a good wash and keep aside.

NOTE : Wash the arbi only after cutting it because after washing, it turns sluggish and then it is difficult to handle it.

Take oil in a pan and add carom seeds and ginger. Saute till ginger turns slightly brown.

Add red chilli powder, turmeric powder and coriander powder. Mix.

Add arbi and water. Now add salt. Mix well.

Put a lid and let arbi cook.

Check by pressing a piece of arbi. If it is soft enough to eat, it is done.

Add garam masala and mix well. At this stage, you can also add dry mango powder if you like.

Serve after garnishing with coriander leaves.

Arbi ki Sabji – recipe card