How to make Besan Arbi Ki Sukhi Sabzi

Besan Arbi ki sukhi sabzi is a very simple Indian vegetarian recipe. It’s very simple and it can be used as lunch and dinner recipe.Since my childhood, I love Arbi or Colocasia. Though my husband and children never liked it. They simply don’t eat arbi. But I am very fond of arbi.

Other snacks recipes you may like: Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, Vegetable Poha Cutlet, Bread Uttapam, Bread Idli, Macaroni Cheese Balls, etc

This is a very simple ingredient recipe and can be made quickly at home.

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Besan Arbi Ki Sukhi Sabzi

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Besan Arbi ki sukhi sabzi is a very simple Indian vegetarian recipe. It's very simple and it can be used as lunch and dinner recipe. Since my childhood, I love Arbi or Colocasia. Though my husband and children never liked it.

Course: Dinner and Lunch

Cuisine: Indian

Servings: 4

Calories: 146 kcal

Author: Reshu Drolia

Ingredients

• 250 grams taro root boiled Arbi/colocasia/
• 2-3 tbsp oil
• ½ tsp Carom seed
• Pinch asafoetida
• 2 pieces chopped green chilly
• 1 inch ginger grated
• ¼ tsp turmeric powder
• 1 tsp Coriander powder
• ½ tsp Red chilly powder
• ¼ tsp Mango powder
• ¼ tsp Garam masala
• 1 tbsp Gram flour
• Salt to taste
• coriander leaves Freshly chopped

Instructions

1. Wash and cook Arbi/ taro root in a pressure cooker with enough water for 2-3 whistles on medium flame. When all the steam gets released opens the lid of pressure cooker and drains it. Boiling the arbi is also depend upon the quality of arbi which you have taken, sometimes arbi takes time to get soft and sometimes it gets soft in a very less time so after 2-3 whistles check the arbi and if it is not cooked then cook it for some more time. Do not over cook the arbi otherwise it will become mushy while stir frying.
2. Once the Arbi becomes cool down peel off the skin with hands and cut into two pieces. If the arbi is larger in size then you can cut into 3-4 pieces.
3. Heat oil in a non stick pan, once the oil becomes hot and carom seed, pinch of hing and sauté it till it becomes light brown.
4. Add Cutted arbi, grated ginger, chopped green chilly and sauté it for 2 minutes on medium flame.
5. Now add all the spices- Turmeric powder, coriander powder, red chilly powder, mango powder, garam masala, salt to taste, chopped coriander leaves and mix it until well combined.
6. Keep on stirring and cook for 2 minutes on medium flame So that all the spices get coated well with arbi.
7. Lastly add 1 tbsp gram flour so that arbi will become more crispy and tasty. If you feel arbi has become dry after adding besan then add little oil accordingly and mix it well with arbi.
8. Let it cook and stir it after every 2 minutes. After 7-8 minutes the Arbi will turn Brown and crisp.
9. Garnish with chopped coriander leaves.
10. Serve hot with roti or paratha.

Recipe Notes

You can also make this arbi for fasting; just skip besan and red chilly powder. Add rock salt instead of plain salt.
Arbi is heavy to digest and produce gas so do not skip ajwain, hing and ginger which help to digest it easily.

Nutrition Facts

Besan Arbi Ki Sukhi Sabzi

Amount Per Serving (1 serve)

Calories 146 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Sodium 15mg 1%

Potassium 385mg 11%

Total Carbohydrates 18g 6%

Dietary Fiber 3g 12%

Protein 1g 2%

Vitamin A 3%

Vitamin C 4.4%

Calcium 2.7%

Iron 3.4%

* Percent Daily Values are based on a 2000 calorie diet.

How to make Besan Arbi Ki Sabji :

• Wash and cook Arbi/ taro root in a pressure cooker with enough water for 2-3 whistles on medium flame. When all the steam gets released opens the lid of pressure cooker and drains it.  Boiling the arbi is also depend upon the quality of arbi which you have taken, sometimes arbi takes time to get soft and sometimes it gets soft in a very less time so after 2-3 whistles check the arbi and if it is not cooked then cook it for some more time. Do not over cook the arbi otherwise it will become mushy while stir frying.
• Once the Arbi becomes cool down peel off the skin with hands and cut into two pieces. If the arbi is larger in size then you can cut into 3-4 pieces.

• Heat oil in a non stick pan, once the oil becomes hot and carom seed, pinch of hing and sauté it till it becomes light brown.

• Add Cutted arbi, grated ginger, chopped green chilly and sauté it for 2 minutes on medium flame.

• Now add all the spices- Turmeric powder, coriander powder, red chilly powder, mango powder, garam masala, salt to taste, chopped coriander leaves and mix it until well combined.

• Keep on stirring and cook for 2 minutes on medium flame So that all the spices get coated well with arbi.

• Lastly add 1 tbsp gram flour so that arbi will become more crispy and tasty. If you feel arbi has become dry after adding besan then add little oil accordingly and mix it well with arbi.

• Let it cook and stir it after every 2 minutes. After 7-8 minutes the Arbi will turn Brown and crisp.

• Garnish with chopped coriander leaves.

• Serve hot with roti or paratha.

Note:

• You can also make this arbi for fasting; just skip besan and red chilly powder. Add rock salt instead of plain salt.
• Arbi is heavy to digest and produce gas so do not skip ajwain, hing and ginger which help to digest it easily.