Arbi Sabji | Arbi Recipe | Ghuiya Ki Sabji
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
2
-
Calories
304 kcal
-
Course
Side Dish, Main Course, Appetizer
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Cuisine
Indian
Arbi Sabji | Arbi Recipe | Ghuiya Ki Sabji
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Crispy, perfectly spiced and tasty Arbi Recipe made with Taro Roots (also called Arbi and Ghuiya in Hindi), a few spices and herbs. This Arbi Sabji is an easy way you can have a variation in your everyday meals.
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Ingredients
- 250 grams colocasia roots (arbi or ghuiya or taro root)
- water as needed to cook arbi
- 1.5 teaspoon carom seeds (ajwain)
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder or cayenne pepper
- 1 teaspoon dry mango powder (amchur)
- oil for frying, as needed
- 1 tablespoon chopped mint leaves or coriander leaves, for garnish
- rock salt (edible and food grade) or sendha namak if making for religious fast (or regular salt for other days)
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Instructions
- First rinse the taro roots thoroughly under running water to remove any soil or mud from them. Then opt to Pressure cook, steam or microwave the taro roots till they are almost cooked and tender. Remember not to overcook the tarot roots as they will become too mushy and pasty.
- To cook in a microwave oven, take some water in a microwave safe bowl just about covering the arbi. Microwave on high for 5 to 6 minutes or more until the taro roots are almost cooked.
- For pressure cooking, in a 2 litre pressure cooker, add the arbi with water covering them entirely. Pressure cook on medium heat for 1 whistle. Let the pressure drop naturally in the cooker and then only open the lid.
- Drain all the water and let the arbi cool or become warm. Peel of the skins from each taro root.
- Now if you want then lightly press the arbi between your palms to flatten them slightly.
- Shallow or deep fry the arbi in moderately hot oil oil till golden brown.
- In another pan, add little oil - about 1 to 2 teaspoons
- Add the carom seeds and fry for a minute.
- Now add both the spice powders, coriander and red chili powder.
- Mix well and add the fried arbi to this seasoning. Mix the arbi well.
- Add amchur powder and salt. Mix again well.
- Garnish Arbi Sabji with some chopped mint leaves or coriander leaves and serve hot.
Notes
- While peeling the arbi, apply some oil to your fingers and peel.
- While frying the spice powders, do so at the lowest heat. If need be you can switch off the stove. The spice powders, especially chili powder tends to burn quickly on a high heat.
- The sukhi arbi can also be served as a snack or starter.
- If making for vrat or fast, then don't add asafoetida (hing).
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
323mg
(13%)
Potassium
830mg
(24%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
501IU
(10%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.4mg
Vitamin C
6mg
(7%)
Vitamin E
9mg
Vitamin K
4µg
Calcium
68mg
(7%)
Vitamin B9 (Folate)
28µg
Iron
1mg
(6%)
Magnesium
48mg
Phosphorus
118mg
Zinc
0.4mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 323mg | 13% |
| Potassium | 830mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 501IU | 10% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin C | 6mg | 7% |
| Vitamin E | 9mg | |
| Vitamin K | 4µg | |
| Calcium | 68mg | 7% |
| Vitamin B9 (Folate) | 28µg | |
| Iron | 1mg | 6% |
| Magnesium | 48mg | 12% |
| Phosphorus | 118mg | |
| Zinc | 0.4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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