Vrat Ke Arbi Sabzi | Navratri Vrat Recipe | Phalahari Tari Arbi (Taro) Sabzi
This is one of the simple way of making arbi sabzi and we make this even when we don't fast just that I add little turmeric powder and use normal salt that's all and it goes well with steamed rice or roti, paratha on regular days.
Phalahari Arbi Sabzi or Kochhai/Taro/Colocasia is delicious curry or sabzi made with arbi and this is suitable curry for Navratri fasting/vrat/upwas with no onion no garlic and everything that is not allowed in fasting. We can make this curry not only during fasting but on normal days too just change sendha namak/rock salt with regular salt and enjoy this no onion no garlic curry with anything of choice.
If you think Arbi/taro will cause itchiness while eating you can pressure cook for 2 whistles or boil arbi first and then make the curry. In that case add cooked arbi after tomato gets mashed and simmer for lesser time as arbi is already boiled, both way this curry taste yum.
You can check other fasting/vrat recipes collection here and Singhara Atta recipes here. Try this arbi sabzi with Singhara Poori or Singhara Cheela, Sabudana Thalipeeth, you might also like Arbi Patta Pakode recipe.
Phalahari Arbi (Kocchai) Sabzi | Navratri Vrat RecipePhalahari Arbi Sabzi or Vrat Ke Arbi Sabzi is Taro curry suitable during fasting/vrat days.
|Author:||Priti||Category:||Side Dish||Cuisine:||North Indian|
|Prep Time:||Cook Time:||Total Time:|
|Serves:||3 to 4|
- 300 gms - Arbi/Kochhai/Colocasia
- 2 tbsp - Ghee or Oil
- 1 tsp - Cumin Seeds/Jeera
- 2 - Large Tomatoes
- 3 - Green Chilies
- 1 tsp - Red Chili Powder
- To Taste - Sendha Namak/Rock Salt
- 1 tbsp - Chopped Coriander Leaves
- Peel, wash and slice arbi/taro/colocasia in lengthwise, finely chop tomato and green chilies.
- In a pan or wok heat ghee or oil add jeera/cumin seeds and allow to splutter.
- Add green chilies, arbi/taro and saute in medium flame for 4-5 mins or until taro becomes golden brown.
- Add tomato, red chili powder mix, cover and cook for 2-3 minutes in medium flame until tomato gets mashed, stir in intervals.
- Add 1.5 to 2 cups water, sendha namak (rock salt) and bring it to boil, keep flame in low cover pan and simmer for 12-15 minutes or until arbi gets cooked.
- Add chopped coriander leaves/cilantro, mix and off flame.
- If you don't eat red chili powder add pepper powder.
- You can add 1/2 tsp amchur powder or 2 tsp lemon juice too
- We have to fry Arbi/taro well in oil otherwise it will cause icheness.
- You can also boil arbi first, peels, slice and add after tomato gets mashed, and simmer for 8-10 minutes after adding water.
Enjoy the yummy arbi sabzi.
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