Name: Tari Wali Arbi
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Colocasia Roots, arbi, boiled, peeled, and sliced into thick rounds; 1½ Tomato, pureed; ½ tsp Carom Seeds, mandatory for arbi; ½ tsp Ginger, grated; 1 Green Chili Pepper, finely chopped; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; ¼ tsp Dried Mango Powder, amchur; 1 tbsp Cooking Oil, mustard oil preferred; 1 cup Water; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat mustard oil in a heavy-bottomed pan or kadhai until it smokes gently. Lower the heat.
Add the ajwain (carom seeds). Let them crackle. (Ajwain is the traditional pairing for Arbi as it aids digestion).
Add asafoetida (hing), grated ginger, and finely chopped green chillies. Sauté for 15 seconds.
15 sec
Add the tomato puree along with turmeric, red chilli powder, and coriander powder.
Cook the masala on medium heat for 5-7 minutes until the tomatoes are completely cooked and release oil from the edges.
5–7 min
Add the boiled, sliced arbi to the pan. Toss gently so the slices are coated in the masala without breaking.
Pour in the measured water and add salt. Stir gently. 'Tari' means a soupy, thin broth, so the water content should be relatively high.
Bring to a boil, then lower the heat, cover, and simmer for 8-10 minutes. The arbi will absorb the tangy flavors and the starch will slightly thicken the broth.
8–10 min
Remove the lid. Sprinkle garam masala and amchur (dry mango powder). Stir gently.
Garnish with fresh coriander, turn off the heat, and serve hot.

How to tell it's done

Soft, slippery, melt-in-the-mouth slices of taro root swimming in a light, highly seasoned, and tangy tomato broth.

Getting it right

Tip

Never omit Ajwain (carom seeds) when cooking Arbi. It eliminates the vegetable's innate gaseous properties and provides a beautiful sharp flavor.

What to serve it with

A comforting North Indian lunch. Serve piping hot with crisp Ajwain Parathas or simple steamed rice.

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