Sukhi Arbi ki Sabji

by Shivani Khanna

Arbi or Colocasia esculenta is thought to be native to Southern India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable.

Arbi is low in fats and the calorie value chiefly comes from complex carbohydrates. Their protein levels can be comparable to that of other tropical food sources like yam, cassava, potato, plantain, etc. The corms are free from gluten. They carry high-quality phyto-nutrition profile comprising of dietary fiber and antioxidants in addition to moderate proportions of minerals and vitamins.It also contains good levels of some of the valuable B-complex group of vitamins.

Further, the corms provide healthy amounts of some of important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.


Arbi is one of the finest source dietary fibres. Together with slow digesting complex carbohydrates, moderate amounts of fibre in the food help gradual rise in blood sugar levels and for this reason it is a good vegetable to have during fasting.


The plant is inedible when raw and considered toxic due to the presence of calcium oxalate. The toxin is minimized by cooking. In this recipe the Arbi is boiled, then fried and finished with a tempering of spices.


Sukhi Arbi ki Sabji

Ingredients ~

5 medium arbi
1/4 tsp ajwain seeds
1/2 tsp red chilli powder
1/2 tsp salt
1 tsp ground dried mango powder/amchur
vegetable oil for frying

Method ~

1. Boil the arbi.
2. Peel and cut the arbi into batons.
3. Heat the oil in a wok. Fry the arbi till golden and crisp.
4. Heat a frying pan on the stove. Add a tablespoon of oil.
5. In the hot oil temper the ajwain seeds.
6. Take the cut arbi and add them to the pan. Cook till coated in the oil.
7. Add the red chilli powder, salt and the amchur powder.
8. Cook till coated in the spices and crisp.
9. Serve hot with Kuttu Roti, Kuttu Puri, Khatte Aaloo ki Sabji, Khatti Arbi ki Sabji, Samak ke Chawal, Sabudana Khichri.


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