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Arbi ki Sabji - arbi ki sabji bina lahsun pyaj ki
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Arbi ki Sabji | अरबी की सूखी सब्जी

Sukhi Arbi ki Sabji (also widely known as Arbi Masala Recipe or Dry Arbi ki Sabji) is a quick and absolutely beginner-friendly Indian vegetarian recipe that comes out perfect each and every time. It is mildly spicy and tangy, without any slimy texture. Serve it with some pooris, parathas or chapati for a delicious family meal.
Course Side Dish
Cuisine Indian, Punjabi
Keyword Indian Side Dish Recipe, vegetarian recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 People
Author Priyanka

Ingredients

  • 250 gms Arbi
  • 1 tbsp Vinegar
  • 1/4 tsp Cumin seeds
  • 2 Green Chilies Finely Chopped – adjust as per taste
  • 2 tbsp Mustard Oil
  • Salt as per taste
  • A pinch of Hing
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Dry Mango Powder or Amchur
  • 1/2 tsp Dry Pomegranate Powder or Anardana

Instructions

  • Wash the arbi thoroughly to remove all dirt. Peel off the skin using the back of the knife or a potato peeler. Cut the arbi lengthwise into halves. Submerge them in a mix of water and vinegar to get rid of the starchiness and oxalates that cause itchiness.
    250 gms Arbi, 1 tbsp Vinegar
    • Pro-tip: If your hands feel itchy, grease your palms with a little mustard oil before peeling.
  • Heat the mustard oil in a broad, heavy-bottomed pan and then add hing and cumin seeds. As they splutter, drop the arbi or taro root pieces after draining them well.
    1/4 tsp Cumin seeds, 2 tbsp Mustard Oil, A pinch of Hing
  • Cook on medium-low flame for 5–7 minutes without covering, flipping occasionally, until a beautiful light-golden, crispy crust forms on all sides.
  • Turn the heat to low and sprinkle the remaining dry spices. Toss everything gently to coat the arbi evenly. Pour very little water to mix the spices well and evenly cook the arbi pieces.
    Salt as per taste, 1/2 tsp Turmeric Powder, 1/2 tsp Cumin Powder, 1 tsp Coriander Powder, 1/2 tsp Dry Mango Powder or Amchur, 1/2 tsp Dry Pomegranate Powder or Anardana
  • In 3-4 minutes, you will notice that the water has been absorbed completely and masaledar dry arbi is ready to be served. Finish with a garnish of chopped chillies and fresh coriander leaves.
    2 Green Chilies Finely Chopped – adjust as per taste