II Arbi Rassedar II


  • 500 gm arbi (Taro root), peeled and chopped
  • 1 tsp thyme seeds (Ajwain)
  • 1/2 cup Palin yoghurt (dahi)
  • 1 tbsp finely shredded ginger
  • Sendha namak (Rock salt) to taste
  • 1/2 tsp chilli powder or to taste
  • 1/4 cup ghee
  • (Clarified Butter)
  • 1 tbsp. Green coriander for garnishing
  • Preparation:
  • In a pan heat the ghee, add the ajwain. when it begins to splutter add  yoghurt and stir-fry till it starts leaving ghee.
  • Add the salt and chilli powder and stir well. Now add chopped arbi and increase the flame to high heat. Cook till it looks slightly fried.
    Add about 2 cups water and bring to a boil. Simmer uncovered for about 15 minutes till cooked fully.
    Serve hot with  kootu ka parantha.