Sukhi Arbi : Indian Style Stir-Fried Taro |Cooking|

It is sometimes very difficult to meal plan during the weekdays specially on Mondays after gorging on non-veg food over the weekend. Mondays are usually a busy day for me as I clean the house, do laundry and go for grocery shopping to stock up my fridge for the week. So by the end of the day I am exhausted and have very less energy to whip up an elaborate menu. So we like to keep it light and go for salads or a bowl of warm soup with freshly baked bread. Today however, I had some energy to make this very quick and easy sukhi arbi recipe with some chapattis and share it with you here.

Sukhi arbi is a very easy recipe to put together in no time even on busy days. A stir fry recipe with very few ingredients from the pantry and gets done in less than 20 minutes from start to finish. Just make some rotis or chapattis and you are good to go.

What is Arbi?

Arbi or taro is widely available in India specially during the monsoons. It is a starchy root vegetable and tastes quite similar to potato.

The recipe is not only easy and quick but it tastes really good. The ajwain gives a peppery bite with a subtle aroma to the dish. It is a bit spicy, a little bit tangy and the squeeze of lemon just before serving brings everything together. The arbi when cooked properly has a buttery texture which balances with the taste of the recipe.

This is my version of sukhi arbi and you cannot go wrong with the recipe. So the next time when you are out of option, try this recipe for your dinner.

Tips:

Make sure not to overcook the arbi It will turn mushy and will not taste good. Do not add a lot of water at once. Check and then add if needed. Cut the arbi in same shape and size for even cooking.

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SUKHI ARBI

YIELD: 2 Servings
PREP: 10 mins
COOK: 10-12 mins
READY IN: 20 mins

The recipe easy and quick and it tastes really good. It is a bit spicy, a little bit tangy and the squeeze of a lemon just before serving brings everything together.

INGREDIENTS

1 lb arbi/taro root
3 tablespoons vegetable oil for cooking
1/4 teaspoon carrom / ajwain seeds
1/4 teaspoon whole cumin/jeera
1 teaspoon salt or to taste
1/2 teaspoon sugar optional
1/2 teaspoon turmeric powder
2 teaspoons coriander /dhania powder
1/2 teaspoon Kashmiri red chili powder
1 teaspoon amchur/dry mango powder
1-2 medium green chilies chopped
2 tablespoons cilantro/ coriander leaves for garnish
1 tablespoon lemon juice freshly squeezed

INSTRUCTIONS

1. Wash and peel the arbi /taro. Cut into thick strips or wedges. Set aside.
2. Heat oil in a wok/kadai at medium heat. When the oil is hot, add the ajwain and jeera. Let it splutter for 30 seconds and then add the cut arbi. Let it cook for couple of minutes. Stir in between.
3. Now add the salt,turmeric powder, kashmiri red chili powder and coriander powder. Mix well until the masala is well coated. Sprinkle some water so that the dry masalas do not burn. Cook for couple of minutes and then add 2-3 tablespoons of water. Mix well and cover for 5 minutes at medium low flame.
4. Remove the lid and check whether the arbi is cooked through. If not cover for couple of minutes more. When the arbi is cooked, crank up the heat to medium high and give a good stir. Add the amchur powder, sugar if using,chopped green chilies and chopped coriander. Mix well. Switch of the flame. Add the lemon juice and give a final mix.
5. Transfer to a bowl and garnish with some chopped coriander. Serve hot with parathas, chapattis or rotis. Enjoy!