Introduction to Arbi Subji in Marathi
Arbi, also known as Taro root or Colocasia, is a root vegetable commonly used in Indian cuisine. Known for its unique nutty flavor and creamy texture when cooked, Arbi is a versatile ingredient that can be transformed into numerous delicious recipes. In Marathi cuisine, Arbi, or ‘अरबी’, features in various dishes, from simple subzis to intricate curries. This blog post will explore five tasty Arbi subji recipes that are not only simple to make but also packed with flavors typical of Maharashtrian cuisine.
1. Alu Vadi Arbi
Alu Vadi, traditionally made with colocasia leaves, can also be made with sliced arbi for a unique texture.
- Ingredients:
- 250 grams Arbi
- 1 cup gram flour (besan)
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp garam masala
- Salt to taste
- Oil for frying
- Water to make a thick batter
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- Curry leaves
- Preparation:
- Peel and wash the arbi. Slice thinly into rounds.
- Make a batter with besan, spices, salt, and water. Dip the arbi slices in the batter and deep fry until golden brown.
- Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Once they splutter, add the fried arbi and toss to coat.
🍀 Note: Be careful when frying as arbi can splutter due to its high water content.
2. Arbi Patta Bhaji
This dish features Arbi leaves, which are ground into a paste and cooked with spices.
- Ingredients:
- 8-10 Arbi leaves
- 2 onions, finely chopped
- 2 green chilies, chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 tsp coriander powder
- 1⁄2 tsp cumin powder
- 1⁄2 tsp turmeric
- Oil
- Salt to taste
- Preparation:
- Wash and grind the Arbi leaves with a little water to make a paste.
- In a pan, heat oil, sauté onions until translucent, then add ginger, garlic, and green chilies. Fry for a minute.
- Add the ground Arbi paste, spices, and salt. Cook on low heat until the paste reduces and oil separates.
3. Arbi Sukhi Subji
A dry curry made with Arbi, perfect for rotis or as a side dish with a meal.
- Ingredients:
- 500 grams Arbi
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- 2-3 red chilies
- 1 tbsp coriander seeds, crushed
- 1 tbsp dry mango powder (amchur)
- Salt
- Oil
- Preparation:
- Boil, peel, and cut Arbi into cubes.
- In a pan, heat oil, add mustard and cumin seeds, hing, and red chilies.
- Add Arbi cubes, coriander seeds, amchur, and salt. Stir fry until Arbi is slightly crispy on the outside.
4. Arbi with Coconut Milk
This creamy preparation brings out the subtle flavors of Arbi.
- Ingredients:
- 400 grams Arbi, boiled and peeled
- 1 cup thick coconut milk
- 2 green chilies, slit
- 1 tsp mustard seeds
- 1 tbsp urad dal
- Curry leaves
- Turmeric
- Oil
- Salt to taste
- Preparation:
- Cut the boiled Arbi into pieces.
- Heat oil in a pan, add mustard seeds, urad dal, curry leaves, and green chilies. When seeds splutter, add Arbi pieces and turmeric.
- Pour in the coconut milk, simmer for 10-15 minutes. Add salt and serve warm.
5. Arbi ke Kebab
A fusion dish that turns Arbi into patties or kebabs.
- Ingredients:
- 500 grams Arbi
- 2 tbsp roasted besan
- 1 tsp each of red chili, turmeric, cumin, and coriander powder
- 1 tbsp garam masala
- 1⁄4 cup chopped fresh coriander
- Salt
- Oil for shallow frying
- Preparation:
- Boil Arbi, peel, and mash. Mix with all spices, besan, and coriander.
- Form into small patties or kebabs and shallow fry until crispy on both sides.
In conclusion, Arbi offers a delightful variety of flavors and textures in Marathi cuisine. From the spicy and crispy Arbi Sukhi Subji to the creamy Arbi with Coconut Milk, these dishes showcase the versatility of this root vegetable. Not only do they provide a canvas for traditional spices and ingredients, but they also give a unique twist to everyday meals. Each recipe can be adapted to suit different palates, making Arbi a fantastic choice for both novice and experienced cooks. Whether you're looking for something to pair with rotis or as an interesting addition to your meal, these Arbi subzis are sure to satisfy.
What are some common Arbi varieties in Marathi cuisine?
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In Maharashtra, Arbi is known as ‘अरबी’ or ‘शीर’ and comes in several varieties like Sukali Arbi (used for sabzis), Marathi Arbi, and others.
Can I substitute Arbi with something else?
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Yes, you can use potatoes or colocasia leaves for some recipes, but the texture and flavor will differ significantly.
How do I store fresh Arbi?
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Store Arbi in a cool, dark place. Do not refrigerate as it might turn slimy or rot. Use within 4-5 days of purchase for the best taste.
Are there any health benefits to eating Arbi?
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Arbi is a good source of fiber, Vitamin C, E, B, and potassium, aiding in digestion, boosting immunity, and promoting heart health.
How can I prevent Arbi from itching?
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To prevent itching, peel and wash Arbi thoroughly, then boil in tamarind water or add a bit of lemon juice to the cooking water to neutralize the irritant substances.
