This dish reminds me of cozy family meals, especially during the monsoons. The earthy flavor of arbi, combined with the tangy kick of chaat masala and the aromatic hint of ajwain, makes it a comforting and satisfying side dish. It’s my go-to when I want something simple yet flavorful to pair with hot chapatis or dal-rice!”Arbi (Taro Root): 500 grams, peeled and cut lengthwise

Ingredients:

Desi Ghee: 1 tablespoon

Carom Seeds (Ajwain): 1 teaspoon

Asafoetida (Hing): A generous pinch

Green Chili: 1, finely chopped

Onions: 2, sliced lengthwise

Salt: To taste

Red Chili Powder: 1/2 teaspoon

Turmeric Powder (Haldi): 1/2 teaspoon

Chaat Masala: 1 teaspoon

Instructions:

1.Prepare the Arbi:

Wash, peel, and cut the arbi lengthwise into thin slices.

2.Heat the Ghee:

In a large pan or kadhai, heat 1 tablespoon of desi ghee over medium heat.

3.Add Spices:

Once the ghee is hot, add the ajwain seeds and a pinch of hing. Let them sizzle for a few seconds, releasing their aroma.

4.Add Green Chili and Arbi:

Add the chopped green chili and sliced arbi to the pan. Sauté for 2-3 minutes, stirring occasionally.

5.Add Onions:

Add the sliced onions to the pan and continue to sauté for another 2-3 minutes until the onions are slightly translucent.

6.Season:

Add salt, red chili powder, turmeric powder, and chaat masala. Mix well to coat the arbi and onions evenly with the spices.

7.Cook Until Tender:

Cook the arbi on medium heat, stirring occasionally, until it is tender and slightly crispy. Avoid covering the pan to prevent it from becoming mushy.

 

8.Serve:

Once the arbi is cooked through and well-seasoned, transfer to a serving dish and enjoy hot.

 

Nutritional Information (Per Serving):

Approximate values based on 4 servings.

Calories: ~130 kcal

Protein: ~2 g

Fats: ~5 g

Carbohydrates: ~19 g

Fiber: ~4 g