Thinking about a lunch recipe for the week and want to go for veggies this time? Just the other day, I went to the local subzi mandi where one gets spoilt for choice. There are so many vegetables to choose from. I had some elderly family members visiting us after a long time and I remembered that last time they had liked the curried arbi that I had prepared. Arbi is also known as ghuniya or taro in different parts of India. However, I didn’t want to make the same dish once again. Understanding their liking, I thought of making something dry and chatpata and I share the recipe here for chatpati arbi. This dry Indian dish gets its flavor from regular Indian spices and ajwain or carom seeds and can be enjoyed plain along with dal/ rice or with roti/ naan. The dish comes out really well in the taste and enhances the appearance of the lunch table.
Ingredients needed for making Chatpati Arbi
- Arbi – 1/2 kg
- Oil – 3 tbsp
- Ajwain – 1 tsp
- Plain yogurt – 3\4 cup
- Salt – 1 tsp
- Turmeric powder – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 2 tsp
- Garam masala powder – 1 tsp
- Dry mango powder – 1 tsp
- Fresh coriander for garnishing
How to make Chatpati Arbi
- Boil arbi in a pressure cooker till soft (do not overcook).
- Peel and cool.
- When cooled, press in between your palms to flatten it a bit.
- Mix, yogurt, salt, turmeric powder, red chili powder, coriander powder, garam masala powder and dry mango powder in a bowl.
- Coat each flattened arbi in the spice mix.
- Heat oil in a pan.
- When the oil is hot, add ajwain seeds.
- Arrange the arbi on the pan and fry on medium heat till golden brown and crispy from both the sides.
- Garnish with fresh coriander.
- Serve hot with dal and chapatti.