ajwain arbi | dry arbi vegetable
Arbi is an underground vegetable. It is known as ghuiya/taro root/colocasia root. It is a root vegetable. It is a lip-smacking vegetable. It goes very well with paranthas, pooris and fhulkas.
Arbi/colocasia: 250 gms
Chopped onions: 2 cups
Chopped green chilies: 1 tsp
Grated ginger: 1 tsp
Red chili powder: 1 tsp
Haldi powder: 1/2 tsp
Coriander powder: 1.5 tbsp
Garam masala powder: 1/2 tsp
Salt: as per your taste
Ajwain/carom seeds: 1 tsp
Jeera/cumin seeds: 1 tsp
Hing/asafoetida: 1/2 tsp
Lemon juice: 1.5 tsp
Kasuri methi: 2 tsp
Oil: 2 tbsp
Water: 1/2 cup
1. Wash arbi thoroughly and boil in a pressure cooker.
2. Take around 2 whistles on high flame and turn off the gas knob. The remaining it will get softened under pressure.
3. Now heat in a kadhai/wok and add cumin seeds. Let them splutter.
4. Now add ajwain seeds and hing to the oil. Make sure the ajwain must not turn black in oil otherwise it will spoil the taste of the vegetable.
5. Now add chopped onions, chopped green chillies and grated ginger to the oil. Saute them until the onions becomes translucent.
6. Add all the dry spices except garam masala powder.
7. Splash little water in the sautéed onions and let it thicken.
8. Peel arbi and chop in circles. Keep little thick.
9. Add in the gravy and give a nice stir. Be careful while stirring.
10. Cover and cook for 2 minutes so that the arbi absorbs all the flavors.
11. Now in a bowl take lemon juice and add garam masala powder to it. Mix it thoroughly.
12. Turn off the gas knob and add the lemon juice to the arbi.
13. Stir once again and serve with roti or parantha.