Sukhi Arbi ki Sabzi Recipe or Tawa Arbi Fry Recipe | Crispy tawa fried arbi that makes perfect combination with simple dal and rice. This dry arbi sabzi is very common in North Indian and Punjabi homes. Arbi or ghuiyan is also known as taro root or colocasia in English.
People often ask me if I make rich gravy and heavy creamy base gravies everyday at home. Actually not. I have been posting many rich gravy recipes on my blog and I make them quite often, specially when I have guest at home or if I feel like having a feast with my family. Most other days my menu is quite simple, easy to cook that does not require much oil. Typically it consists of one dal, one dry sabzi, some salad, pickle and chapati. Rice is optional. So this sukhi arbi or tawa arbi fry is one of the recipe which I make often in my kitchen whenever I get it. You can find few other dry sabzis in this blog that I make often at home like baingan aloo, mix veg, zeera aloo, bharwan Bhindi, aloo shimla mirch. Making this arbi recipe is super easy and quick and does not require much cooking skills and still full of flavors and goes very well regular daily meal.
Arbi Ki Sabzi
- 6 Taro Roots
- 1 tsp Carom Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Dry Mango Powder
- 2 Green Chilli
- Peel the arbi and cut them in stripes. Wash them well in water and drain the water out. Heat the pan at medium heat. Add oil, add cumin seeds and carom seeds and stir nicely.
- Now add turmeric powder, arbi and salt. Mix everything and change the heat to medium low.
- Cover the pan and cook arbi for 8-10 minutes or till they are almost cooked. Stir them every 2-3 minutes so that they do not get stick to the bottom.
- When arbi are almost done, add red chilly powder, coriander powder and amchur powder.
- Mix it gently and let them cook in open for some time till they are crispy from both sides.
- Once arbi becomes crispy switch off the heat and Sukhi arbi sabzi is ready to serve.