Arbi or colocasia roots (Taro) are native to India, and other Asian countries. One of the oldest vegetable of the subcontinent was a prefered tuber, before potato took its place. Potato was introduced to India by the Dutch in late eighteenth century, and gradually gained popularity, and has now completely taken over arbi. Eating arbi during fasting has many benefits. For the one, it satiates our hunger quickly, and is rich in minerals and vitamins. I will share sukhi arbi recipe that can be eaten during fasting.
Arbi (taro root) is rich in dietary fiber and carbohydrates, as well as vitamins A and C. It has low glycemic index and thus fills you up quickly, and thus helps in weight reduction. To check on many more fast recipes, please see my previous post navratri fast recipes.
During navratri and janmashtmi fasts many food items, especially many seeds and spices are not allowed to be eaten. Many people eat carom seeds (ajwain) whereas others do not. I researched and came to know that carom seeds are actually not seeds but fruits of ajwain plant, and can be thus consumed during fast. Please check with your family elders as to what can be taken and what cannot be taken during fast, and tweak the recipe accordingly. Many healthy seeds can be eaten during fasting. read more in my post Navratri fast: eat healthy seeds. Fasting has many benefits. Read benefits of fasting, Ayurvedic concept.
First wash the arbi and parboil in pressure cooker, so that it is slightly softened, but not completely cooked. Then peel it and cut long slices.
Heat oil in a pan. Add carom seeds and split green chillies. When they start spluttering, add arbi slices and stir fry them gently on low heat.
Check when they are cooked properly, add rock salt (sendha namak), roasted cumin seed powder, and black pepper powder. If you take chaat masala during fasts, add some chaat masala too. In my family we do not take chaat masala when fasting (market made), so I have not added chaat masala in this dish.
Switch off the gas. Add some lemon juice and some roughly chopped coriander leaves (cilantro). Serve it hot. It can be taken as a side dish with kuttu ki puri, or eaten as snack with tea. A very simple and easy to make dish, it will surely add to the flavor of vrat ka khana.
Sukhi Arbi Recipe For Fast
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- 250 gm arbi/taro roots
- 2 tablespoons cooking oil
- 1 teaspoon carom seeds
- 2 numbers green chillies slit lengthwise
- 2 teaspoons roasted cumin seed powder
- 1/2 teaspoon grounded black pepper
- Rock salt (sendha namaK) according to taste.
- 1/2 lemon
- 2 teaspoons chaat masala optional
- 2 sprigs finely chopped cilantro/coriander leaves chopped
- Wash properly and parboil arbi so that it is still hard. Peel it when cold. Cut slices lengthwise.
- Pur a pan on gas, and add oil. When the oil is slightly heated, add carom seeds (ajwain) and slit green chillies. When the start to splutter, add arbi slices, and cook uncovered on low flame till done.
- When the arbi is properly cooked, add the tempering and mix well. Switch off the gas.
- Add lemon juice to it. Decorate with chopped coriander and serve hot with kuttu ki puri, or as snack with a cup of tea.