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Tuesday, September 2, 2014

Arbi Ki Sabji |Kochur Torkari |Taro Root Curry

Before I come back to the subject of the day which is Arbi also known as Kochu in West Bengal, I would like to share my happy feedback about a spice store which is based in Chennai. My friend Anisa has a online Spice Store: Zaiqa- The Spice Store. A few days back she asked me if I could check out few of the spices that she prepares and give my opinion. I immediately agreed to it as earlier I tasted Chettiadu Masala, Chicken 65, Biryani Masala and really liked them.

So next day I received a package of three packs of spices. Tadoori masala, Chicken 65 and Noor-e-Samundar (Fish masala). Behaving like a true Bengali I opened the Fish Masala first and the 1st thing that struck me was the perfect aroma of the herbs and spices that a Fish masala should emit. Also I followed the instructions mentioned overleaf while preparing Fish Fry.

 To my delight the colour turned out to be excellent and when I tasted a piece, the spices blended with the fish as uniformly as it can. Later I made a batter fried fish that also was much appreciated. I feel the USP of the spice is the earthiness and well mixture of all the right quantities which makes it a must add for the relevant dishes. 

At the back of every packet there is a recipe and has details of reaching Zaiqa via Facebook page and by phone no. too. Packaging is wonderful, you can seal after every use. So do try her spices by ordering online.

Now coming back to our post, a vegetable which is abundantly available in Northern India, Arbi or Taro Root curry. A simple curry which is often made at home with roti. I try to select small size arbi as per my choice.

8-10 medium sized Arbi / Taro root
1/4 tsp Hing /Asafetida
1/2 tsp Whole jeera
1 tsp grated Ginger
2-3 Green chilies, chopped
2 big Tomatoes, puree
1/2 tsp Red chilli powder
1/2 tsp Amchur powder /dry mango powder
Coriander leaves for garnishing (optional)
Oil for frying
Salt to taste

Wash the arbi very well to remove any dirt. Pressure cook or microwave them till they are almost done (80% cooked). 

Do not let them sit in hot water for long, set them aside to drain and as soon as the steam goes start peeling them. Cut into cubes and  take a pan, shallow fry the arbis in low flame with just salt and turmeric powder {Do Not Overcook}. Keep aside.

In the same pan add little more oil and add jeera, when starts splattering add hing and ginger. Fry for a minute and add tomato puree. Fry till it starts leaving oil and then add turmeric and red chili powder. Make sure you do not burn the dry spices, another tip is to add a tsp water while frying dry spices. 

Now add the taro roots and gently toss them. Season with salt and amchur powder. Cook  till they nicely coated with the spices. Turn off the heat and garnish with coriander leaves. This dry preparation goes well with rice, dal combination.


  1. Sounds interesting :) I love this arbi regardless the way it is cooked

  2. wow looks so yumm n spicy.. i shd try tis tandoori masala..

  3. All the best to ur firends mouth is watering seeing ur dish ..yumm

  4. Fantastic and my best wishes to your friend, will definitely ask my sister to get some.. Curry looks fingerlicking.

  5. The sabji looks fantastic, will check out on these masalas..

  6. Love Arbi, your recipe looks really tempting

  7. I was in the Indian store just yesterday and sorely tempted to buy Taro root, wish I had now.😔
    I like this recipe and am bookmarking it. Will surely get this root vege next time and try.


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