Dum Arbi is a delicious rich curry made with colocasia/ taro roots. Arbi is a summer special vegetable and is available very easily and very reasonably priced during season.
Arbi is very good in fiber so excellent for the digestive system, very high in vitamin C and E ,both of which are anti-oxidants. Taro roots is gluten free and have zero cholesterol so a good vegetable for every one.
Taro root/Arbi is a tuber which is slightly slimy when boiled or steamed, so many avoid eating it because of this reason but it taste awesome if cooked perfectly. It is widely used in Northern and Southern part of India.
Ingredients800 gm Taro roots / Arbi / Colocasia
2 big Tomatoes / Tamatar 250 gms
2 Green chili/hari mirch chopped
1.5 tsp Ginger / Adrak chopped
1.25 cup Yogurt / Dahi
1.5 tbsp Gram flour / Besan
2 tsp Kashmiri Chili Powder
2 tsp Coriander Powder / Dhaniya Powder
1/2 tsp Turmeric Powder / Haldi Powder
1.5 tsp Kasuri Methi crushed
1/3 tsp Garam Masala Powder
To Taste Salt / Namak
Enough Mustard oil to fry
Some Fresh Coriander / Cilantro / Hara Dhaniya To Garnish
1/4 cup Mustard Oil / Sarso ka tel
1/2 tsp Cumin Seeds / Sabut Jeera
1 Black Cardamom / Badi Elaichi
2 Cloves / Lavang
1 Tejpatta/ Bayleaf
2 Green Cardamom / Hari Elaichi
8 Peppercorns / Sabut Kali Mirch
Pinch Asafoetida / Hing powder
Method
* Boil or steam arbi till 80 %done ,don't over cook.
* Peel the boiled arbi and prick it art few places with a fork .
* Heat mustard oil in a deep wide pan and deep fry at medium temperature or you can also sjhallow fry it till it become nice golden in colour.
* Chop tomato roughly and make a smooth puree with green chili and ginger.
* Heat oil in a heavy bottom pan and add cumin and the whole garam masala.
* Now add the gram masla and roast on medium flame till it become golden in colour.
* Add the tomato puree and the powdered masala- kashmiri chili, turmeric ,salt and coriander powder and saute till tomato become soft and start releasing the oil from the sides.
* Whisk the yogurt and then add in the pan and saute again till it start releasing the oil.
* Now add crushed kasuri methi and 1.25 cup water and when water start boiling add the fried arbi pieces .
* Stir to mix and cover th pan with a lid and simmer for 10 minutes.
* Now The gravy will thicken and the arbi will abosrb the flavours.
(if you want more gravy then can add some extra water )
* Add some fresh coriander to garnish and serve hot.
* Serving- Goes well with any Indian bread or jeera rice.