Directions
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Arbi Ki Sabji
Ingredients
Ghee (घी) – 3 tbsp
Heeng (हींग) – ½ tsp
Carom (अजवाइन) – ½ tsp
Colocasia (अरबी) – ½ kg
Green chilli, slit (हरि मिर्च) – 2 nos
Salt (नमक) – to taste
Onion, sliced (प्याज़) – 1 cup
Turmeric (हल्दी) – ¾ tsp
Chilli flakes (कुट्टी मिर्च) – 2 tsp
Chaat masala (चाट मसाला) – 1 tsp
Coriander, chopped (हरा धनिया) – handful
Steps
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1
Done
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Start by peeling the colocasia (arbi) and cutting it into wedges or cubes, depending on your preference. Rinse them well under running water to remove any dirt or impurities. In a pan or kadhai, heat ghee over medium heat. Once the ghee is hot, add heeng and carom seeds. Let them sizzle for a few seconds until they release their aroma. Next, add the slit green chillies to the pan, followed by the prepared colocasia wedges. Stir well to coat the arbi with the infused ghee and spices. Sauté the colocasia wedges for a few minutes over medium heat. Keep stirring occasionally to ensure even cooking and browning. Allow them to cook until they start to turn golden brown on the edges. |
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2
Done
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Once the colocasia has started to brown slightly, sprinkle salt over it according to your taste preferences. You can also add other spices like turmeric, chilli flakes, or chaat masala at this stage for additional flavor. Continue cooking the colocasia over medium-low heat until it becomes tender and cooked through. This may take around 15-20 minutes, depending on the size of the wedges and the variety of colocasia. |
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3
Done
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Once the colocasia is cooked to your liking, turn off the heat and transfer it to a serving dish. Garnish with freshly chopped coriander leaves for a burst of freshness and color. Your delicious arbi ki sabji is now ready to be served hot alongside roti or rice. Enjoy! |
