Arbi is also called Eddo, taro and Colocasia. It is a edible starchy tuberous root of taro plants which has giant green leaves. The green leaves are also used in cooking. It is a variety of yam that looks and tastes somewhat similar to potatoes.
Arbi is a rich source of antioxidants and phytoestrogens. It is quite satiating and filling. It is rich in fibre and starch and heavy to digest according to Ayurvedic principles. Hence, you should take it for lunch or breakfast.
This recipe is made in Indian style with plenty of spices that support digestion of Arbi.
Masala Arbi (Eddo) | Taro Root | Stir-fried Yam with Indian Spices
- Heavy Bottom Pan
- 1 Kg Fresh Arbi You can take any version big or small. This recipe goes well for both.
- 2 Medium Tomato finely chopped
- 2 Medium Onion finely chopped
- 2-3 Cloves Garlic
- 1 inch Fresh ginger root
- 1 Green Chili optional
- 2 sprigs Curry Leaves optional. You can replace it with 2 tsp dry methi (fenugreek) leaves or dry curry leaves
- 1½ tsp Panchforan An equal mix of 5 sides – Nigella, Cumin, Mustard, Fenugreek, and Fennel
- 1½ tbsp Mustard Oil
- 1½ tsp Rock Salt to taste
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 2 sprigs Fresh coriander leaves or cilantro leaves optional for garnishing
- 1 pinch Asafetida or Hing
Preparing Arbi | Yam
- Wash and boil the arbi in a pressure cooker or in a pan. The time it takes to boil the arbi is exactly same as potato. You may need 1-2 whistles in pressure cooker and about 20-30 mins of boiling in a pan. (See Notes below)
- After it is boiled. Peel it and cut it into small pieces or simply mash it.
Preparing the vegetables
- Finely chop the tomotoes and keep aside.
- Finely chop onion and pound/chop the ginger and garlic. Keep aside.
- Chop the curry leaves, cilantro leaves, and chilli as well.
Preparing the stir-fry
- Heat oil in a pan. Once the oil is hot, add in asafetida and panchforan seeds.
- Let the seeds crackle. Now add chopped onion, ginger, garlic, chili, and curry leaves.
- Mix well and let it cook till the mix turns golden brown.
- Now add turmeric powder, coriander seeds powder, and salt. Mix for few seconds.
- Add in tomatoes, mix well and cover. Let it cook on low heat till tomatoes are mashed.
- Now add peeled and cut rarbi. Mix well and cover. Let it cook for 2-3 mins till the masala coats well onto the arbi.
- Close the heat. Garnish with chopped coriander leaves.
- Serve with Chapati or steamed rice. Enjoy!
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