Arbi Rassedaar, Arbi Ki subzi - Vrat recipe, Navratra recipes

II Arbi Rassedar II

Ingredients:

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.