Thursday, January 16, 2020

Taro Root in Curd Gravy - Arbi Masala

Some vegetables don't get the recognition which they deserve. We just stick to some vegetables and ignore some. I think Arbi which is known as Taro root in English comes in that category. People make chips of it but when it comes to making it fancier, we don't think about it.  Well nothing wrong in chips also, when it comes to healthier options, Arbi chips are much better than potato chips. It has 30% less fat and more fiber than potatoes. If you have a sufficient level of fiber which taro root provides, then you can manage your GI Level and lower your chances of developing diabetes. If you have diabetes then fiber-rich foods like taro root can help prevent the spikes and plunges in blood sugar that can be so dangerous.

So let's give this vegetable some value and use in our cooking more ofter by creating this nice gravy dish.




Ingredients : 

5 Arbi - Taro roots
1 Onion chopped
3 tbsp tomato puree
1 tbsp ginger garlic paste
2 tbsp Red chili powder
2 tbsp Turmeric powder
1/2 cup whisked yogurt
1 tsp Cumin - jeera
1 tsp Carom seeds - Ajwain
1 tbsp dry fenugreek -
Salt as per taste
2 tbsp Cumin-coriander powder
1 tbsp Garam masala powder
2 tbsp oil
Chopped coriander leaves to garnish

Method : 

Wash and clean the arbi.

Boil the water and put the arbi in it.

Cook till its al dante. you don't have to cook all the way since it will be cooking in the gravy.



Take out the skin and cut it in big pieces.

Add one tbsp red chili powder, turmeric powder, cumin-coriander powder in those cut arbi pieces and mix it nicely.

Heat up one tbsp oil in the pan.

Add those masala coated arbi pieces in the pan and cook it till it is nice and crispy from all the sides.

Take it out.



Add one more tbsp oil in the same pan, add jeera and ajwain, when it changes the color, add onion and saute it till it becomes soft.



Add tomato puree, ginger garlic paste along with all powder masala and saute for a minute.

Add whisk yogurt and water to make it a thick gravy not runny gravy.

Add the arbi pieces in it and mix it very carefully.

Add salt and crushed kasoori methi and cover it.

Cook till you get nice thick gravy, 5-6 minutes.

Once its done, sprinkle coriander leaves on top and enjoy with rice, puri or plain rice.
























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