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 (gluten-free, can be easily made vegan).
About This Recipe
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 with dal and roti.
Arbi (Taro Roots, Colocasia) – Get arbi that is firm to touch and is free of bruises, soft patches, or black marks. Try to get even-sized arbi.
Ghee – I like to make this stir fry in ghee for a rich flavor. You can use vegetable oil to make it vegan.
Others – You will also need green chillies, ajwain (carom seeds), salt, amchoor (dry mango powder), and cilantro (fresh coriander leaves).
Adjust the green chilies depending on your taste.
Vrat Wali Arbi Fry can be served as a side dish with your vrat (fasting meals).
You can also prepare it for your everyday Indian meals to serve with dal, raita, and phulka.
It is also be served as a great snack to eat with a hot cup of tea or coffee. Leftover arbi fry can also be used to make kathi rolls or wraps.
Farali Arbi Fry will last for a good 3-4 days when stored in an air-tight container in the refrigerator.
Heat it in the pan or microwave until nice and hot before serving.
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Farali Arbi Fry Recipe (Vrat Wali Sookhi Arbi)
- 300 grams arbi (taro roots, colocasia)
- 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 (coriander leaves)
- 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.
- Remove the peel of the arbi and cut them into 1-inch pieces.
- 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.