Arbi or colocassia or taro has many other names too and is grown in the South Pacific region a lot, its home to India too, its roots & leaves both are edible and used widely in Indian cuisine.
It is a good replacement for potato, so any potato lover would love this veggie too. Here today we are sharing sookhi arbi, which means its dried, fried colocassia side dish. It is boiled, peeled, pressed with hands lightly and then fried with green chilies, carom seeds & ground spices, well the taste is super yum and definitely worth a try.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 20 mins 40 mins 4 Servings
Arbi (Colocassia) – 500 grams (boiled, peeled, cut into big pieces, pressed with hands)
Green chili – 1 (chopped)
Fresh green coriander – 2 tablespoons (chopped)
Salt to taste
Carom seeds (ajwain) – ½ teaspoon
Coriander powder – 2 teaspoons
Turmeric powder – ¼ teaspoon
Red chili powder – ¼ teaspoon
Anardana powder – ¼ teaspoon
Lemon – 1 (juice)
Oil – 3-4 tablespoons
- Heat oil in a pan and add carom seeds, green chilies. Once the carom seeds splutter add the boiled, chopped & pressed arbi. Mix well.
- Now add salt, coriander powder, turmeric powder, red chili powder & anardana powder, mix well and fry for 2-3 minutes on low heat.
- Now add the lemon juice & fresh green coriander and cook covered further for another 3-4 minutes. Take off heat and let it rest for 2-3 minutes & serve.
Note: Arbi Ki Sooki sabzi is a great tasting side dish, goes very well with chapatti, parantha or naan. Bon Apatite!