Getting to the Root: Taro ~ Arbi ki sabzi

A native to India, the root vegetable Taro is recognized to have originated in southern India. Oddly Nigeria is the top producer of this vegetable and India is not even in the top 5!
Like any root vegetable it likes deep, moist, swampy type soil to grown in....very tropical indeed. There are over 25 varieties and the most common one in India are the small sized ones that range from 1.5-3 inches in length.

Arbi ki Sabzi - Taro root in yoghurt gravy

I cook this vegetable quite often as the boys enjoy this vegetable lightly spiced and plenty roasted, but then there are days when I like to make it gravy style so that we can have it along with roti or rice. I often surprise guests with the recipe I'm sharing today and tends to draw much curiosity and a new found appreciation for the vegetable that often stumps people on how to cook it!

Couple of important things to keep in  mind is that the tuber has a mildly gooey texture on the outer surfac after cooking.

1. Choose even sized taro or arbi, so that they cook evenly.
2. Boil the arbi in water for 6-10 minutes depending upon the quantity.
3. Peel the skin off and then cut in even sized pieces.
4. Roasting the arbi gives it a crisp exterior and is perfect to use in the Air-fryer.
5. Finally, some varieties can give you an mildly itchy/tingely senstations in your palms while peeling so just lighly grease your palms and add some sour agent like, amchur, lime juice or tamarind water while further cooking the tuber to neutralize the oxalates.

Arbi ki sabzi in a thali meal: Raita, Arbi, stirfried mixed vegetables, thepla, pickle and chutney

Arbi ki Sabzi
Ingredients
500 gms Arbi or Taro root
2 tbsp cornstarch/arrowroot powder
1/2 tsp haldi/turmeric
1 cup curd or yoghurt
1 cup water
1 tbsp besan/ gram flour
2-4 cloves

1/2 tsp ajwain/ carom seeds

1/2 tsp cumin seeds/jeera

1 tsp garam masala

1 tsp amchur powder/dry mango powder

1/2 tsp kashmiri red chilli powder

1/8 tsp Hing/Asafoetida

1 tbsp grated ginger

3 tbsp ghee

Oil for shallow frying

1 Green chilli, slit

Salt to taste

Juice of one small lime

Coriander leaves for garnish

Method

Boil the arbi in water for 6-8 mintures or until they are soft enough to pierce with a knife. Cool, peel and slice into 1/2 inch thick slices. Coat with cornstarch and salt and shallow fry in a pan until pale gold in colour. Remove and set aside.

Blend to a thick puree the curds, water and besan and set aside.

Heat a kadhai with ghee and add the cloves, jeera, and carom seeds and allow it to sputter. Add the hing, turmeric, ginger and red chilli powder. Add the curd puree, lower heat and cook for 6-8 minutes until it comes to a soft simmer, add a bit more water if you want the gravy to be thinner, add salt and the pan fried arbi. add a slit chilli and cook for another minute or two and then add lime juice and coriander leaves and turn off the flame. Serve hot with phulka rotis or any bread of your choice. 

Dinner in minutes: Eggplant Rice aka Vangi Bhath

While at the store the other day, I came across a spice blend called Vangi Bhath. Vangi means eggplant or aubergine and Bhath means Rice. This melange of fried aubergine said and rice with the spice blend makes a divine dish in minutes and tastes heavenly when served well th a side of Yoghurt.

Vangi Bhath is a dish commonly prepared in most South Indian states. Tempted, I picked up a packet of MTR Vangi Bhath powder in hopes of making a one pot dish on nights that I'm not in the mood the cook.

The hubby loves eggplant, I'm not particularly fond of it, however I will eat Eggplant in this form without complaints as it tasted so delicious. Using the elongated thin skinned asian variety of eggplants work best for this dish, sliced in long batons, the eggplants should be sprinkled with salt to remove extra moisture and bitterness. Allow the eggplants to sit for a few minutes on a colander and then lightly squeeze out any moisture. Having precooked rice is a plus, or just make a fresh pot cooked al dente (90% cooked) so that the rice absorbs some of the spices in the final stages of cooking.

Vangi Bhath

Ingredients

250 gms eggplant, chopped and salted and set on a colander

4 cups cooked rice

1-2 tbsp tamarind paste

2-4 tbsp peanuts

2 tbsp MTR Vangi Bhath powder

1/2 cup water

1 sprig curry leaves and 2 dry red chillies ( optional )

2 tbsp sesame or peanut oil

1/2 tbsp channa dal, raw

1/2 tsp mustard seeds

1/4 tsp asafoetida

Cilantro leaves for garnish

Method

Allow chopped and salted eggplant to release its moisture, squeeze out any remaining moisture and set aside. Heat oil in a large pan and when hot add the channa dal, mustard seeds, peanuts, curry leaves allow everything to sizzle and then add the eggplant. Cook on a high flame until the eggplants acquire a light browning. Add the tamarind paste, MTR Vangi Bhath spice mix and half cup water. Allow the spice to blend and then add the cooked rice, toss gently to prevent rice from breaking up. Cover and cook for about 5 mins on a very low flame. Garnish with cilantro/coriander leaves and serve with a bowl of yoghurt or raita.