Besan wali arbi
Besan wali arbi or besani arbi is a dish from Rajasthani cuisine. You can increase the quantity of amchoor to turn it into ‘khatti arbi’. This is a very tasty side with roti or paratha made frequently by me as it is liked much by my family.
Recipe of besan wali arbi
250 gms arbi (arvi/ colocasia/ taro root) – boiled, peeled and cut into rounds
1/2 tsp ajwain (carom seeds)
A pinch of hing (asafoetida)
1 tsp ginger- garlic paste
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
2 tsp besan (gram flour)
3 tbsp curd (yogurt)
3/4 tsp coriander powder
3/4 tsp amchoor (dried mango powder)
1/2 tsp garam masala powder
1 tbsp oil
1. Mix together curd, besan, red chilli, coriander and garam masala powders and amchoor. Keep aside.
2. Take a non-stick pan and heat oil in it. Add ajwain and when they splutter, add hing.
3. Add arbi and roast on medium heat till golden brown.
4. Add ginger-garlic paste and salt and cook for about 3 minutes.
5. Add curd- besan mixture and cook on medium heat till almost dry. Garnish with chopped coriander leaves and serve hot with phulkas.
Besani arbi
Dahi wale aloo arbi
Usually dahi aloo and dahi arbi are prepared as two separate dishes but I cook them together because this is how we like it. Since they are both starchy vegetables they combine well.Dahi wale aloo and dahi wali arbi are popular among Marwaris. They call it dahi aloo shak. If you like to prepare only dahi wale aloo or dahi wali arbi, the recipe will remain same just take any one of the 2 vegetables. In the traditional recipe yogurt is added first, then aloo or arbi are added but in the given recipe I have added curd later. This is an easier way because if you are not used to cooking with curd, it might curdle and you may end up getting lumps.
Recipe of dahi aloo arbi
2 potatoes- boiled and peeled
200 grams arbi (arvi/ taro/ colocasia) - boiled and peeled
1 onion- chopped (optional)
1 cup curd- whipped
1/2 tsp turmeric powder
1/2 tsp rai (small mustard seeds)
A pinch of hing (asafoetida)
Salt to taste
1 tbsp oil
2 green chillies- chopped
1/2 inch piece ginger- chopped
1/4 tsp garam masala
1. Cut arbi into pieces. Break potatoes by hand to get unevenly broken pieces.
2. Heat oil in a pan and add rai. When they splutter, add hing and onion. Saute for 1 minute.
3. Add ginger and green chillies. Fry for 1 minute.
4. Add potatoes and arbi with 1 cup water and salt. Let it come to boil. Lower heat and simmer for few minutes.
5. Add beaten curd and simmer for 1-2 minutes stirring. Add garam masala.
6. Turn off heat and garnish with chopped coriander leaves.
