Sukhi arbi recipe – This is SIMPLE and QUICK recipe made during Navratri vrat or fasting. In this recipe boiled arbi pieces are roasted with few spices.
Every household have their own tradition and rules for what to eat and what not to eat. So adjust the recipe/spices accordingly. If you are not aware, please consult with your elders. See the substitutions below in notes.
At home we do eat red chili powder during Navratri vrat. But we do not eat during ekadashi, gauri vrat or maha shivratri.
Notes:
- If do not eat red chilies then add chopped green chilies after adding ajwain.
- If do not eat amchur powder then squeeze the fresh lemon juice at the end.
- Here you can add curry leaves after adding ajwain. It will taste great.
- If making on regular days then you can use regular salt.
More arbi recipes for vrat – Fried arbi // dahiwali arbi
How to make sukhi arbi recipe (Step by Step Photos):
1) Wash the arbi very well. Boil the arbi in the pressure cooker or in the microwave. Be very careful, do not overcook them otherwise they become soft, mushy and sticky.
2) In microwave, it should take only 4-5 minutes. In the pressure cooker, cook for 1 whistle only and immediately release the pressure and open the lid.
3) Once cool to touch, peel the skin and discard. Cut into slices or coins.
4) Heat the oil in a pan on medium heat. Once hot add ajwain and saute for 30-40 seconds.
5) Then add sliced arbi and sprinkle salt. Mix.
6) Saute them in single layer till they are slightly browned and crisp around the edges.
7) Now add red chili powder, cumin powder and amchur powder.
8) Mix well and make sure that all the masala is coated to the pieces evenly. Now turn off the stove and it is ready to serve.
Serving suggestion: During navratri vrat or any other fasting days, you can have this as a snack. Or you can served with singhare ki puri, rajgira puri or paratha as a meal.
Sukhi arbi recipe for vrat
Ingredients (1 cup = 240 ml)
- 6-7 or 1 ½ cup Arbi (taro root or colocasia) boiled, peeled and sliced
- 1 ½ tablespoons Oil
- ¼ teaspoon Ajwain (Carom seeds)
- Rock Salt (sendha namak) to taste
- 1 teaspoon Red chili powder
- ½ teaspoon Cumin powder
- ¼ teaspoon Amchur powder (Dried mango powder)
Instructions
Preparation:
- Wash the arbi very well.
- Boil the arbi in the pressure cooker or in the microwave.
- Be very careful, do not overcook them otherwise they become soft, mushy and sticky.
- In microwave, it should take only 4-5 minutes. In the pressure cooker, cook for 1 whistle only and immediately release the pressure and open the lid.
- Once cool to touch, peel the skin and discard.
- Cut into slices or coins.
Making sukhi arbi recipe:
- Heat the oil in a pan on medium heat.
- Once hot add ajwain and saute for 30-40 seconds.
- Then add sliced arbi and sprinkle salt. Mix.
- Saute them in single layer till they are slightly browned and crisp around the edges.
- Now add red chili powder, cumin powder and amchur powder.
- Mix well and make sure that all the masala is coated to the pieces evenly.
- Now turn off the stove.
Notes
*Nutrition information is a rough estimate for 1 serving.
