Sukhi arbi is a very commonly made vegetable in Punjabi homes during rainy season. The method of preparation may vary from family to family, so is the taste. Some boil it first and then fry, some cut it in finger shapes and others in the form of slices and deep fry. I like it in whatever way it is made since it’s always spicy and crispy. It’s so simple to make , yet so good as a side dish with dal and chapati or rice. Do try this easy peasy recipe and I’m sure you’ll fall in love with it as do I (sometimes I don’t wait for chapatis even and just finish the whole as if eating some snacks?)
|Arbi / Taro root||500 grams|
|Tomato||2, chopped finely|
|Green chillies||2 chopped finely
|Mustard oil||2-3 tablespoons
|Cumin seeds||1 teaspoon
|Carom seeds ||1 teaspoon|
|Turmeric powder||½ teaspoon|
|Red chilli powder||½ teaspoon
|Coriander powder||1 teaspoon
|Lemon juice||1 teaspoon|
- Peel skin of arbi. As it can be irritant to your skin, either wear gloves out apply oil to your hands.
- Wash arbi and post them dry.
- Cut arbi into slices as you make for making potato fingers or into thin strips.
- Heat mustard oil in a wok till it’s smoking point. Lower the flame and as cumin seeds and carom seeds.
- As soon as spluttering starts, add chopped tomato and chillies. Cook them till tomato gets softened.
- Add turmeric powder, red chilli powder, coriander powder and salt. Saute till masala leaves oil.
- Now add arbi and mix to coat well.
- Cover the pan and let it cook on medium low flame till done.
- Squeeze lemon juice and serve hot with dal and chapati or rice.