Ingredients
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300g Arbi (Colocasia/Taro root)
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1 tbsp Ghee (clarified butter)
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1 tsp Jeera (cumin seeds)
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1/2 tsp Ajwain (carom seeds)
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1 tsp Haldi (turmeric powder)
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1/2 tsp Hing (asafoetida)
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Salt to taste
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Splash of water (as needed)
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1.5 tsp Red chilli powder
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2 tsp Dhaniya (coriander) powder
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1 tsp Aamchoor (dry mango) powder
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1 medium Onion, sliced into laccha (rings)
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2-3 Green chillies, slit or chopped
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Fresh coriander leaves for garnish
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Oil (a few drops to grease hands before peeling)
About
Just tried this delicious Arbi Katli Sabzi, and it was amazing! 😋 The combination of tender arbi (colocasia) slices cooked in a spicy and tangy masala is a flavour explosion in every bite. Definitely adding this to my list of favourite Indian dishes! It’s a perfect combination of flavours and textures that will leave your taste buds wanting more! Give this traditional Indian dish a try and impress your friends and family with your culinary skills.
Arbi is a fantastic source of dietary fiber, complex carbohydrates, and essential vitamins, making it wonderful for sustained energy and maintaining good gut health.
Estimated Nutritional Values (Calculated for 1 serving, assuming 3 total servings):
* Calories: 170 kcal
* Carbohydrates: 25g
* Protein: 2g
* Fat: 7g
* Fiber: 4g
Steps
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1
Done
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Grease your hands with a little oil before handling the Arbi to prevent itchiness. Remove the skin and cut the Arbi into thin, even slices. |
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2
Done
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Heat 1 tbsp of ghee in a pan over medium heat. Add the jeera and ajwain. |
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3
Done
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Once you hear the seeds crackle, stir in the haldi and hing. |
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4
Done
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Add the chopped Arbi slices along with some salt. Mix nicely to ensure all slices are coated with the spices. |
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5
Done
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Reduce the flame to low and continue cooking until the Arbi turns a beautiful golden color. Ensure it is cooked all the way through. (Sprinkle a little water if needed so the masala doesn't burn). |
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6
Done
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Once golden and tender, add the red chilli powder, dhaniya powder, and aamchoor powder. Toss well. |
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7
Done
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Add the sliced onion laccha and green chillies to the pan. |
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8
Done
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Mix everything together and cook for another 5 minutes until the onions soften but retain a slight crunch. |
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9
Done
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Garnish generously with fresh coriander and serve hot with dal and rice. |
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10
Done
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Zero-Waste & Substitutes * Zero-Waste: Save the coriander stems! They pack an incredible amount of flavor and can be finely chopped into the tadka or saved for blending into a vibrant green chutney. If washed very thoroughly and dried, Arbi peels can even be deep-fried and tossed in chaat masala for a rustic, crunchy snack. * Substitutes: If you don't have ghee or prefer a vegan alternative, mustard oil works brilliantly—just bring it to a smoking point and let it cool slightly before adding your spices. If aamchoor powder isn't available, simply squeeze half a fresh lemon over the sabzi right after taking it off the heat. |
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11
Done
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