Vrindavan Wali Arbi (Vrindavan style Taro roots) - Radha Ashtmi Special

Fried Taro root/Colocasia cooked with yogurt and Indian spices - Dahi ki arbi

Arbi (Taro root/Colocasia) is a tuber and is usually available during summers. There are various ways to cook this vegetable - you can boil, fry, or steam it and then add in any combination of tangy and spicy sauces (yogurt generally goes very well with taro). Every Indian state has its own special recipe to make taro root curries. If you like Taro, I have posted Dahi wali arbi, Arbi masala and Vrat ki Arbi recipes too.

Today I am sharing a very special arbi recipe which is a specialty from Vrindavan. This is specially made in all temples in Mathura and Vrindavan on the occasion of Radha Ashtami to offer as prasad and then this arbi and poori is distributed among the devotees .

Prep time - 25 min
Cooking time - 45 min
Cuisine - Indian
Type - Side

INGREDIENTS-

• Taro root/Colocasia/Arbi/Ghuiyan - 350 gms
• Yogurt/Dahi - 1/2 cup
• Pepper powder/Kali Mirch - 1/2 tsp
• Mango powder/Amchoor - 1/2 tsp
• Ginger powder/Saunth - 1/4 tsp
• Clove powder/Laung powder - a pinch of
• Carom seeds/Ajwain - 1 tsp
• Asafoetida/Hing - a  pinch of
• Cooking oil or Ghee - 2 tsp+ to fry
• Water- 3/4 cup
• Salt- to taste

PROCEDURE-

1. Wash and scrape the taro to remove the skin completely.
2. Now with a sharp knife or tooth pick prick the taro all over.
3. Heat ghee or oil in a deep pan and add the taro in hot oil.
4. Deep fry the taro on medium heat for about 5 minutes then lower the heat and fry on low heat till taro get cooked and become soft.
5. Remove the taro and drain on a paper napkin and let it cool down completely.
6. Whisk the yogurt with 3/4 cup of water and add fried arbi and salt.
7. Let the taro soak in the yogurt overnight.
8. Heat 2 tsp of oil or ghee in a heavy pan or nonstick pan and add ajwain and asafoetida.
9. Now add taro in the pan along with the yogurt mixture.
10. Add pepper powder,mango powder,clove powder and ginger powder.
11. Cook the mixture on high heat for 5 minutes,then lower the flame and cook till all the liquid evaporate and taro become dry.
12. Serve hot or cold.

Serving Suggestion - Serve with poori, paratha or as a starter.
 
Tip-
1 - I prefer to use a heavy iron kadhai (wok) to make this.
2 - It can also be used as a travel food as it stays fresh for 3-4 days.
3- Prick the taro properly so it will get cooked from inside and absorb the flavours .