Farali Arbi Fry ~ Vrat Wali Sukhi Arbi Fry

The arbi recipe is very common dish in north region. You can prepare dry or rase (gravy) wali arbi in north style. Arbi and its leaves are used in different ways in Indian cuisine such as patra, sukhi arbi, farali arbi stir fry, besan wali arbi and many more. You can call arbi or taro root or colocasia root which you can eat in fasting day as farali recipe.

 

 

To make this quick stir fry or sukhi arbi, just boiled and mix the arbi with spices, chilies and coriander. You can serve this arbi recipe with any Indian flatbread recipe such as paratha, poori or roti.

 

Taro roots can prove to be very beneficial for the ones who want to lose weight since this has very a low caloric content.

 

 

This root contains a good amount of fiber that is useful for the digestive process. This gives you a feeling of being full for a longer time even after a small meal. This helps to eliminate the wastes from the body and prevent re-occurance.

Here you can check other farali Recipe or Phalhar Recipe: Such as Apple Kheer, Kuttu Ki Poori, Aloo Ki Sabzi, Orange Kheer, Jeera Aloo, Samak Ki Kheer

Collection of Farali Recipe

 

Ingredients

250gm Abri or Taro Roots

2 Green Chilies, Chopped

2 Tbsps. Coriander, Chopped

1 Tsp. Ginger, Chopped

Rock Salt to Taste

1 Tsp. Cumin Seeds

1 Tsp. Coriander Powder

1/2 Tsp. Black Pepper Powder

1 Tbsp. Desi Ghee

 

How to Make Farali Sukhi Arbi:

Boil the arbi in pressure cooker with water till to 3-4 whistles. Now drain the water and peel off the skin. Cut the boiled arbi into diced or slices whatever you like. Heat the enough oil in pan and fry them till to little golden. Now heat the one tbsp oil or ghee in non-stick pan. Add cumin seeds, when they start splutter. Add green chilies, ginger and saute two seconds. Add diced arbi and spices and gently mix it. Add chopped coriander and mix well. Remove from the flame and Serve hot with kuttu ki poori or Indian breads.

 

5 from 5 votes
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Farali Arbi Fry

This arbi stir fry is great mix of boiled and fried arbi slices and tossed with green chilies, coriander and spices.

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 300gm Abri or Taro Roots
  • 2 Green Chilies, Chopped
  • 2 Tbsps. Coriander, Chopped
  • 1 Tsp. Ginger, Chopped
  • Rock Salt to Taste
  • 1 Tsp. Coriander Powder
  • 1 Tsp. Cumin Seeds
  • Black Pepper Powder to taste
  • 1 Tbsp. Desi Ghee

Instructions

  1. Boil the arbi in pressure cooker with water till to 3-4 whistles. Now drain the water and peel off the skin. 

  2. Cut the boiled arbi into diced or slices whatever you like. 

  3. Heat the enough oil in pan and fry them till to little golden. 

  4. Now heat the one tbsp oil or ghee in non-stick pan. 

  5. Add cumin seeds, when they start splutter. Add green chilies, ginger and saute two seconds. 

  6. Add diced arbi and spices and gently mix it. Add chopped coriander and mix well. 

  7. Remove from the flame and Serve hot with kuttu ki poori or Indian breads. 

 

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