Farali Arbi Fry (Vrat Wali Sookhi Arbi)
Farali Arbi Fry (Vrat Wali Sookhi Arbi) is a stir-fry made using taro roots that can be served for vrat (Hindu fasting days). Make this easy recipe using simple ingredients.
Here are some more vrat recipes: Vrat Wale Sookhe Aloo, Makhana Raita, Sabudana Khichdi, and Upvas Ke Appe.
About Farali Arbi
Farali Arbi Fry (Vrat Wali Sookhi Arbi) is an easy and quick stir fry made using arbi (taro roots, colocasia) and a few simple spices.
As the word farali suggests, it is popularly prepared for vrat (Hindu fasting days) as falahar. You can also make it for your everyday Indian-style meals and serve it as a side dish with dal and roti.
Ingredients
Arbi (Taro Roots, Colocasia) – Choose arbi that is firm to the touch and free of bruises, soft patches, or black marks. Try to choose arbi that is even-sized.
Ghee – I like to make this stir-fry in ghee for a rich flavor. You can use oil to make it vegan.
Others – You will also need green chilies, ajwain (carom seeds), salt, amchoor (dry mango powder), and cilantro (fresh coriander leaves).
Adjust the green chilies depending on your taste.
How To Make Farali Arbi
Cook The Arbi
Wash 1 pound (500 g) arbi well water and put them in a pressure cooker with 2 cups of water and 1 teaspoon salt.
Pressure cook for two whistles on high heat.
Immediately release the pressure and run the arbi under cold water.
Do not overcook the arbi otherwise, they will become mushy.
Note – To cook the arbi in an instant pot, add them to the inner pot of an instant pot along with 1 cup of water and 1 teaspoon salt. Close the lid and press PRESSURE COOK. Set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and run the arbi under cold water.
Remove the peel of the arbi and cut them into ¼-inch pieces.
Stir Fry The Arbi
Heat 3 tablespoon ghee in a pan over medium heat.
Once the ghee is hot, add 1 teaspoon chopped green chilies and 1 teaspoon ajwain and let them crackle for 4-5 seconds.
Add the arbi and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook until the arbi are slightly browned (15-20 minutes). Stir a few times while cooking.
Once the arbi are nicely browned, add 1 teaspoon salt and 2 teaspoon amchoor and cook for 2-3 minutes.
Check for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve hot.
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Farali Arbi Fry Recipe (Vrat Wali Sookhi Arbi)
Ingredients
- 1 pound arbi (taro roots, colocasia) (500 g)
- 3 tablespoons ghee (use oil for vegan)
- 1 teaspoon chopped green chilies (chopped)
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon salt (or to taste)
- 2 teaspoons amchoor (dry mango powder)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Arbi
- Wash the arbi well water and put them in a pressure cooker along with 2 cups of water and 1 teaspoon salt.
- Pressure cook for two whistle on high heat.
- Immediately release the pressure and run the arbi under cold water.
- Do not overcook the arbi otherwise, they will become mushy.
- Note – To cook the arbi in an instant pot, add them to the inner pot of an instant pot along with 1 cup of water and 1 teaspoon salt. Close the lid and press PRESSURE COOK. Set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10 minutes NPR followed by QPR. Open the lid and run the arbi under cold water.
- Remove the peel of the arbi and cut them into ¼-inch pieces.
Stir Fry The Arbi
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add green chilies and ajwain and let them crackle for 4-5 seconds.
- Add the arbi and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until the arbi are slightly browned (15-20 minutes). Stir a few times while cooking.
- Once the arbi are nicely browned, add salt and amchoor and cook for 2-3 minutes.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.