Spicy Taro Root Masala Recipe / Arbi Masala Recipe / Sukhi Masala Arbi / अरबी की सूखी सब्ज़ी

Taro Root also known as Arbi (अरबी) in India is a starchy root and a very healthy vegetable.. It is mainly cultivated in Asia but available and consumed all over the world. It is brown in color from the out and white like a flesh from the inside. It contains a very significant amount of dietary fiber, carbohydrates and, Folate, Vitamin A, C, E and B6.

This is a very simple & delicious side recipe with a blend of spices and it can be served with roti, prantha and puri (poori). Please follow step-by-step recipe to make delicious and easy Spicy Taro Root Masala or Arbi Masala or Sukhi Masala Arbi Sabzi at home : –

Preparation Time: 5-10 minutes
Cook Time: 15 minutes
Serves: 2-3
Cuisine: Indian-North Indian
Category: Lunch/Dinner
Course: Side Dish

Ingredients

• 8-10 Small sized boiled Taro Root (Arbi)
• 3 Green Chili – choped/slit
• 3 tbsp Oil
• Pinch of Asafoetida (Hing)
• ½ tsp Carom Seeds (Ajwain)
• ½ tsp Cumin Seeds (Jeera)
• 1 tbsp Coriander Powder (Dhaniya Powder)
• ¼ tsp Turmeric (Haldi)
• ½ tsp Red Chili Powder
• ½ tsp Mango Powder (Amchur)
• Salt to taste
• 3-4 tbsp Water

Instructions:

1. Wash Taro Root (Arbi), boil, peel and keep it aside. Heat the oil in wide pan on medium flame. Once the oil is hot, add asafoetida, jeera and carom seeds. Stir for 5 seconds.
2. Add slit or chopped Green Chili, stir for few seconds. Turn the flame to low and add all the dry masala except for Salt and Mango Powder. Stir for 30 seconds.
3. Add boiled Arbi by spreading them over the masala, add salt and mango powder. Mix or gently fold the Taro Root (Arbi) with spice mix. All the Taro Root’ should be coated with the spices well.
4. Cook for 5 minutes on low flame till arbi turns to light brown color. Add the water and let it cook for another 5 min.
5. Switch off the flame and serve it hot.

Tips:

1. Do not over boil the Arbi otherwise it will all get mashed up. Only one pressure cooker whistle and 5 more minutes on low flame will work best for this recipe.
2. Always add dry masala on low flame.