Name: Arbi Methi/Taro Root Curry with Dried Fenugreek Leaves
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups sliced arbi (boiled and peeled); 1 tsp jeera/cumin seeds; ½ tsp ajwain/carom seeds; 2 green chillies/jalapenos (sliced); ½ tsp hing/asafetida powder; ½ inch piece ginger (grated); 2 tbsp coriander powder; 1 tsp red chilli powder; ½ tsp turmeric powder; 2 to 3 tbsp crushed dry fenugreek leaves/kasoori methi; Salt to taste; 3 tbsp oil (coconut or any other cooking oil); Crushed kasoori methi or coriander leaves/cilantro for garnishing

Arbi methi is a lip-smacking dry curry with arbi/taro root/colocasia root in a lovely mix of aromatic Indian spices. It tastes great as a side dish with rotis, parathas or even with rice and dal.

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Arbi/taro root/colocasia root is not one of the most favored root vegetables because of its slimy nature, once it is cooked and peeled.

In this dry curry, this is eliminated by sauteing the boiled and peeled vegetable in hot oil until light brown and crisp. Then it is engulfed in a lovely oil-braised masala with ajwain, coriander powder and hing along with dried fenugreek leaves until well coated and crisp.

Once done, you can enjoy a bowl of this spicy no onion-no garlic, vegan arbi methi with some homemade rotis, chapattis or parathas and if you are a rice eater, then this is the perfect side dish to go with some hot steaming rice and dal!

Enjoy and Happy cooking!

Here are some more vegetable curries you can enjoy with rice or flat breads:

Kela Upkari/Raw Plantain Curry

Spicy Baby Aloo Fry

Mung Bean Sprout Upkari

Now on to the recipe:

Wash and clean arbi thoroughly.

Boil whole arbi with skin in pressure cooker for one whistles (we need the vegetable just cooked; overcooking will lead to a mushy and gooey curry!)

Let pressure drop on its own and then peel and slice the boiled arbi.

Heat oil in a saucepan or kadai and once the oil is hot, add the chopped arbi and sauté on medium high heat until slightly crisp and fried, stirring in between. Remove and keep aside.

In the same kadai, stir in the spices: jeera, ajwain, hing, green chillies and ginger. Sauté for a few seconds on medium heat, stirring constantly.

Add the powders: coriander powder, red chilli powder and turmeric powder. Mix well and fry again.

Sprinkle the crushed methi leaves (dried) and give it a good stir.

Saute on medium heat for a few seconds and then tip in the browned arbi.

Add salt to taste, mix well and cook on medium high heat until the spices have coated the arbi and the vegetable is crisp and dry. Add more oil if needed. This may take another 3 to 4 minutes.

Remove and serve hot, garnished with either more crushed dry kasoori methi or coriander leaves and maybe a squeeze of lime/lemon.

Arbi methi an amazing side dish to go with rice and any dal or just a lovely dry subzi or curry with any Indian flatbread like roti, paratha, chapatti etc.

Arbi Methi/Taro Root Curry with Dried Fenugreek Leaves

Spicy and delicioius dry arbi/taro root curry flavored with simple but exotic Indian spices and aromatic kasoori methi/dried fenugreek leaves; great as a side dish with roti, paratha or even rice and dal.

Course Side Dish

Cuisine North Indian

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

2 cups sliced arbi boiled and peeled
1 tsp jeera/cumin seeds
½ tsp ajwain/carom seeds
2 green chillies/jalapenos sliced
½ tsp hing/asafetida powder
½ inch piece ginger grated
2 tbsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
2 to 3 tbsp crushed dry fenugreek leaves/kasoori methi
Salt to taste
3 tbsp oil coconut or any other cooking oil
Crushed kasoori methi or coriander leaves/cilantro for garnishing

Instructions

Wash and clean the arbi thoroughly.
Boil whole arbi with skin in pressure cooker for one whistles (we need the vegetable just cooked; overcooking will lead to a mushy curry!)
Let pressure drop on its own and then peel and slice the boiled arbi.
Heat oil in a saucepan or kadai and once the oil is hot, add the chopped arbi and sauté on medium high heat until slightly crisp and fried, stirring in between. Remove and keep aside.
In the same kadai, stir in the spices: jeera, ajwain, hing, green chillies and ginger. Sauté for a few seconds on medium heat, stirring constantly.
Add the powders: coriander powder, red chilli powder and turmeric powder. Mix well and fry again.
Sprinkle the crushed methi leaves (dried) and give it a good stir.
Sauté on medium heat for a few seconds and then tip in the browned arbi.
Add salt to taste, mix well and cook on medium high heat until the spices have coated the arbi and the vegetable is crisp and dry. Add more oil if needed. This may take another 3 to 4 minutes.
Remove and serve hot, garnished with either more crushed dry kasoori methi or coriander leaves and maybe a squeeze of lime/lemon.
It is an amazing side dish to go with rice and any dal like dalithoy or tadkewali masoor dal or just a lovely dry subzi or curry with any Indian flatbread like roti, paratha, chapatti etc.
Enjoy and Happy cooking!