Vegetarian- Arbi (Ghuiyan ki sabji) - how to make arbi/ghuiyan ki sabji/Taro Root

Arbi/Ghuiyaan is a popular North Indian dish ,a recipe that commonly originates from Uttar Pradesh in India.The vegetable is also available in other countries like Germany , Luxembourg etc. but the variety is different in terms of size.

Taro root contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, vitamin C, vitamin E, vitamin B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.

Easy to cook and delicious in taste!!

Preparation Time	Cook Time
15 mins	15 mins

Course : Main Dish

Cuisine : North Indian

Servings :4


Ingredients:
Ajwain - 1 tsp
heeng  - a pinch
haldi - 1/2 tsp
salt - as per taste
green chilli/red chilli(as preferred) - as per taste
dhaniya powder - 1 tsp
garam masala - 1/2 tsp


Lets begin step by step preparation:

a). Boil the arbi/taro root/ghuiyaan 

1. In a pressure cooker boil the vegetable with sufficient amount of water and wait until 2 whistles(if the size of the vegetable is thick). In case you have potato sized vegetable,go for 1 whistle.

Caution : Do not peel the vegetable directly,it may cause itching.

b). Peel the vegetable and cut into fine pieces

c). Put the oil in a pan to heat

Use mustard oil as it has a nice aroma when used in combination with arbi. Heat the oil until it does not smells strong (Do not heat too much as it might burn). Also add a pinch of salt to help remove the strong smell.

Add heeng, ajwain and hari mirch 

                                                

d). Add the masala first 

Add lal mirch, haldi, garam masala, dhaniya powder, salt and let it cook for a minute.
Then add chopped arbi to the pan and mix.

e). Cover with a lid and then cook for 3-4 minutes.
f). Remove the lid and keep on frying until they are red and crisp!!

Sprinkle lemon juice and Serve with paratha in the morning breakfast!!!