I’m entering into the fourth week of cooking carnival with not so usual veggie at my home i.e. Arbi/kachalu. In fact the kids at home don’t like to see the vegetable. It’s furry brown surface is an irritant to the skin and on boiling it becomes so slimy that it becomes difficult to handle. I remember as a kid, when my science teacher was teaching about the excretion in plants, she told one of the ways is to accumulate waste in the form of needle like raphides (calcium oxalate crystals) in the plant cells. Arbi had those raphides in it. So it should be cooked properly before consuming otherwise causes lot of discomfort.
You must be wondering then why did I select this vegetable in spite of having so many others in the season. Undoubtedly, it is not the most propitious vegetable, but it’s worth the efforts.
It contains a wealth of organic compounds, minerals, vitamins, dietary fiber etc that are beneficial to our health in a number of ways. Compared to potato it has thrice the amount of fibre and a rich source of potassium, iron, vitamin C, and A. In addition to that, it has endless culinary uses and can be cooked up in various savory and sweet ways. Primarily it is a root vegetable, but it’s leaves and sometimes flowers are also eaten. It could be roasted, boiled, mashed or fried. The list is endless. The most important reason for me to select this veggie is to make this ignored veggie as my family’s favorite veggie. I’m surely going to be successful in it as the first dish ‘Arbi Tuk’ that I made today was appreciated by not only the elders in the family but by my daughter also. She requested me to make arbi in this manner only. I’m very positive that other couple of recipes with arbi that I’m going to make in coming days will also be accepted with the same fervor by all in the family.
Arbi tuk is a flavor some Sindhi delicacy that can be enjoyed as a starter to the meals or as a side dish with dal rice or chapati.
Arbi Tuk Ingredients
|Arbi/ kachalu ||250 grams|
|Salt ||to taste|
|Roasted cumin powder ||½ teaspoon|
|Red chilli powder||½ teaspoon|
|Chat masala||½ teaspoon
|Coriander powder||1 teaspoon
- Wash and boil arbi till half done. I steamed it in microwave for 6 minutes.
- Mix all the spices under spice mix and keep aside.
- Peel the arbis and cut in two halves lengthwise.
- Heat oil in a wok and deep fry them in hot oil till half done. They should not turn brown.
- Remove from the oil and let them cool.
- Press lightly to flatten them taking care not to break them.
- Just before serving fry them again till crisp and brown.
- Remove and drain on tissue paper.
- Sprinkle spice mix acc to your taste and toss well to coat all the pieces.
- Serve hot and enjoy as such or with dal chawal.