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).
Here are some more vrat recipes that you may like – Vrat Wale Sookhe Aloo, Farali Pattice, Makhana Raita, Sabudana Khichdi, Sabudana Vada, Upvas Ke Appe and Sabudana Thalipeeth.
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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 with dal and roti.
This recipe is vegetarian and gluten-free and can be easily made vegan. You can easily double or triple the recipe too.
Ingredients
Arbi (Taro Roots, Colocasia) – Get arbi that is firm to the 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.
Serving Suggestions
Vrat Wali Arbi 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.
Storage Suggestions
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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Recipe Card
Farali Arbi Fry Recipe (Vrat Wali Sookhi Arbi)
Ingredients
- 10 ounce arbi (taro roots, colocasia) (300 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
- 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 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.
Did you make this recipe? Let me know!