Arbi sabji, also called as arbi sabzi, arvi sabzi or taro root vegetable is a dry curry commonly eaten in North India. It literally translates to colocasia curry. It has a starchy taste similar to potatoes and has the flavor of the spices used.

Ingredients and Preparation

Colocasia is the main ingredient for making arbi sabji. Peeled, sliced or long pieces can be used. Onion slices can also be used to enhance the taste and flavor. Indian spices like cumin, turmeric, red chilli powder are used.

In a wok, oil is heated and cumin is tempered. Arbi slices are added along with the spices and cooked covered on a slow flame till soft and completely cooked.

Serving

·         Arbi sabji is served with hot rotis or parathas.

Popular Variations

·         Arbi sabji can also be made by frying the arbi prior to adding the spices. This makes it crispy and it is called as ‘akra arbi’ or ‘karari arbi’

·         Dum ki arbi is prepared by partially pressure cooking the arbi and then cooking it again in a wok.

Health and Nutritional Facts

Serving size – 1 small bowl

Calories – 120, Fat – 3 g, Protein – 2g, Carbohydrates – 24 g

·         Arbi sabji is not very high in calories and fat.

·         Arbi contains amylase and amylopectin which contributes to slower digestion. It also helps to regulate the blood glucose levels.

·         It contains important minerals like sodium, potassium, iron, copper and selenium.

·         It contains antioxidants like carotenoids, lutein and zeaxanthin which help to protect from free radical damage and also delays macular degeneration.

·         It is rich in flavonoids and vitamin A, which help to keep the skin healthy. It also helps in gum and oral health.

·         It also acts as a cardio protective, improves health and lowers blood pressure.

The best way to cook arbi sabji is by partial pressure cooking. This helps in quick cooking and also helps in better retention of nutrients.