Dahiwali Arbi / Taro Root (Colocassia) with Curd

Staying home alone, dinner mostly tend to be a simple quick fix affair. But sometimes I feel like experimenting with something new and treat myself to that. Today is one such day. I checked what all I had in my kitchen and I remembered getting few Arbi or Taro Root (Colocassia) yesterday. So be it. I will try and make something with Arbi which I have not made before. Google Maharaj to rescue to and I zeroed upon Arbi with curd. The other day I tried my luck in Dahiwali Bhindi which turned out quite well. I think I still have a little hangover of that!

Ingredients :

Please note I was cooking only for myself. Hence the quantity

5-6 Arbis

One Tomato

Little piece of Ginger



Arbi or Taro Root

2 Green chilies

½ cup Curd

Pinch of Hing or Asafoetida

¼ Tea spoon of Cumin seeds

¼ Tea spoon of Turmeric powder

¼ Tea spoon of Coriander powder

Oil to fry

Salt as per taste

Chopped coriander leaves to garnish


The Process ::

Wash the Arbis thoroughly and boil in the pressure cooker to one whistle. Once the Arbis are cooled, peel them and cut into pieces. Heat oil in a pan and shallow fry the pieces. Take out from oil and keep aside.


Boiled Arbis cut into pieces

Now cut the tomato into small pieces, add the green chilies and the piece of ginger and make a smooth paste in the mixture by adding little water. Whisk the curd and keep it ready.

Heat 2 tea spoon of oil and add the hing and the cumin seeds. When the cumin seeds splutter add turmeric powder, coriander powder , the tomato – chili - ginger paste and fry until oil is separated. Add the Arbi pieces into the spicy mix now. Cook with the lid for 5 minutes. Slowly pour the curd and gently mix everything. At this point I had switched off the gas and closed the lid. 

Dahiwali Arbi

After 5 minutes add chopped coriander to garnish and serve with rotis, paratha or rice as a side dish. Confession I did not have coriander leaves today! So skipped the garnishing part.

It tastes really awesome. I am not saying that because I love dishes with curd; but because it honestly does. Do try and let me know what do you think of it.

Arbi with curd and roti

Okra with Curd / Dahiwali Bhindi

Working day dinners are most of the time quick fix. I mostly happen to get the vegetables that are easy to cook and done. But I myself sometimes get bored of having the same simple vegetable the same simple quick fix way. Hence when that "feeling" strikes, I push myself and try something new.


Last night it was Okra or Bhindi. That's not a very favorite vegetable in our kitchen I have to admit. But that's so easy to cook. Last night also happened to be night of the " boredom of same simple vegetable". Hence I thought of trying out Okra with curd / Dahiwali Bhindi. I had heard about that and never tried. A quick help of Shri Google Maharaj and I was inspired enough when I stepped into our kitchen. It's easy too :)


Okra with curd / Dahiwali Bhindi

Ingredients :

Ingredients

250 gm of Okra or Bhindi

One cup of Curd

One Onion - chopped

One Tomato - chopped

One green chilli - finely chopped

Half tea spoon of Turmeric
Half tea spoon of Coriander powder
Half tea spoon of Red chilli powder ( optional)
A pinch of Asafoetida or Hing
Oil to cook
Salt as per taste
Coriander leaves to garnish.






Wash and dry the Okras well. Cut them into medium pieces.
Heat oil in a kadahi. Add the hing and then add chopped onions and fry till translucent. Add the tomato and green chilli now. Fry for 2 minutes and then add the okra pieces. Mix well and cover the lid and let these cook for 5 minutes.


In the mean time, mix the turmeric , coriander powder, red chilli powder with the curd and stir well. After 5 minutes check the okra. These must be half cooked by now. Add the spicy curd mixture and very gently mix everything. Once tender okras may break, hence you need to be gentle. Add salt as per your taste. Again cover the lid and let these cook for another 5 - 6 minutes or till they are done.


Garnish with chopped coriander leaves.


Serve hot with Chapati or Dal - Chawal.