- Servings: 3-4
- Preparation time: 10-12 minutes.
- Frying time: 10 minutes.
- Cooking time: 3-4 minutes.
- Total time: 26 minutes.
“Arbi in mustard gravy” is a distinctive and flavourful dish; The dish is a staple in many regional Indian cuisines, where the soft, starchy texture of arbi contrasts beautifully with the bold flavour of the mustard-based gravy. The gravy is typically made by blending mustard seeds into a smooth paste, combined with spices.
The result is a comforting, spicy dish that pairs wonderfully with Rice or Breads.
Most delicious and remarkable recipe: in this recipe the Arabi is deep fried and simmer with mustard gravy. It melts in mouth when served with Steamed Rice, a superb meal.
Ingredients:
- Arabi (taro root): 200 gm
- Garlic: 3-4 cloves
- Salt: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin, black mustard seed and ajwain mixture: ½ teaspoon
- Mustard oil/oil: for deep frying
- Lemon: half
- Mustard seed: 1 teaspoon (preferably yellow colour)
- Thymol seed/ajwain: ½ teaspoon
- Red chilly power: ½ teaspoon
Preparation:
- Dry grind mustard, Ajwain, salt together, then add garlic in it. Pour 2 table spoon of water and again grind the masala. Make fine paste all together and keep aside.
- Scrape arabi using a knife and chop into thick slices (2 cm size), keep aside
Method:
- Heat oil in fry pan on high flame till smoke starts; deep fry the chopped arabi on medium flame for 5-6 minutes in bunches as much as can be accommodating in the oil, keeps aside.
- Put mixture of black mustard seed, cumin and ajwain; allow it to sputter for few seconds. Reduce to low flame; add wet masala; fry the masala on low flame for 2-3 minutes or until the moisture of wet masala dries up, add salt, coriander powder, chilli powder and turmeric powder and continue to fry for a minute to get golden brown.
- Slowly add 200 ml water (as per gravy thickness), boil it for 1 minute: add fried arabi and continue to boil for couple of minutes, put off the flame.
- Add lemon juice after 5-10 minutes. Serve with Rice or Chapatti.
Arabi (Taro root) in Mustard gravy by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.