Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

Take out the fried colocasia /ghuiyaan or arbi in a plate.
Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
Print Pin
5 from 1 vote

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

All have their own ways of fasting. Some people drink only water and some eat at one time a day.
The question of what to eat or not to eat during fasting is always in mind.
One should always try that whatever we eat should be light.
Rock salt is used in fasting.
Colocasia /ghuiyaan or arbi in fasting is a very good option.
Where the colocasia /ghuiyaan or arbi are mild in food, it is also very beneficial for health.
Follow the below method step by step to make fasting colocasia /ghuiyaan or arbi dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian, Main
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 people
Calories 90kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula

Ingredients

  • 400 grams Colocasia/ Ghuiyaan / Arbi
  • 2 tsp Desi Ghee / Fresh Butter
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Carom / Ajwain Seeds
  • 4 unit Green Chili / Hari Mirch
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • Take 400 grams of colocasia /ghuiyaan or arbi to make colocasia /ghuiyaan or arbi recipe.
  • Wash and put the knives in the pressure cooker.
  • Pour water into the cooker, the water level should be half an inch higher than the level of the colocasia /ghuiyaan or arbi.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker's lid and put it on the gas.
  • Turn the flame on high.
  • When 2 whistles come in the cooker, turn off the gas.
  • If the colocasia /ghuiyaan or arbi are very tight, allow one more whistle.
  • When the pressure of the cooker drops. Then open the lid and pour cold water.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
    Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
  • Finely chop 3 green chilies.
    Finely chop 3 green chilies.
  • Finely chop 3 tsp green coriander leaves.
    Finely chop 3 tsp green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
  • Desi ghee can be added more or less according to your taste.
  • When the ghee becomes hot, add one spoon cumin seeds to the ghee.
    When the ghee becomes hot, add one spoon cumin seeds to the ghee.
  • When the cumin starts crackling, add carom/ajwain seeds.
    When the cumin starts crackling, add carom/ajwain seeds.
  • After that, add chopped green chilies in the kadhai/ fry pan.
    After that, add chopped green chilies in the kadhai/ fry pan.
  • Fry the green chilies.
    Fry the green chilies.
  • When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
    When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
  • Stir the colocasia /ghuiyaan or arbi with a spatula.
    Stir the colocasia /ghuiyaan or arbi with a spatula.
  • Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
    Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
  • Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
    Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
  • Cover the kadhai/ fry pan with lid.
    Cover the kadhai/ fry pan with lid.
  • Open the lid after 2 minutes.
    Open the lid after 2 minutes.
  • Fry the colocasia /ghuiyaan or arbi well.
  • Keep stirring the colocasia /ghuiyaan or arbi in continuously.
    Keep stirring the colocasia /ghuiyaan or arbi in continuously.
  • Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
    Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
  • When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
    When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
  • Add green coriander to the kadhai/ fry pan and mix well.
    Add green coriander to the kadhai/ fry pan and mix well.
  • Sprinkle 3 tsp juice of the lemon on fried colocasia /ghuiyaan or arbi.
  • Mix well.
  • After that turn off the gas.
    After that turn off the gas.
  • Take out the fried colocasia /ghuiyaan or arbi in a plate.
    Take out the fried colocasia /ghuiyaan or arbi in a plate.
  • Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
    Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.

Notes

You can also try recipe’s of colocasia/ arbi/ taro …
  1. Colocasia/ arbi/ taro ghuiya curry recipe
  2. Yogurt colocasia/ Dahi arbi/ Dahi ghuiya Recipe

Yogurt Colocasia(arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

दही अरवी
Yogurt Arabic / दही अरबी / Curd Colocasia
Print Pin
5 from 2 votes

Yogurt Colocasia(Arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

Yogurt is very good for our stomach.Yogurt can be eaten in many ways.You can also eat salt or sugar in curd.Or Curd Raita is also eaten.Those who do not like milk can also eat curd instead of milk.Today I will tell you how to make curd arbi, follow the steps given below to make curd arbi (Curd Colocasia) …
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 54kcal

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Chamcha
  • Bowl
  • Knife
  • Plate
  • Lid

Ingredients

  • 200 Grams Curd/ Yogurt/ Dahi
  • 13 – 14 Unit Colocasia/ Ghuiya/ Arbi
  • 2 – 3 Unit Clove/ Laung
  • 2 Unit Green Chili/ Hari Mirch
  • 2 Unit Whole Red Chili/ Whole Lal Mirch
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Carom/ Ajvain
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 2 tsp Oil/ Desi Ghee/ Butter
  • 1/2 tsp Coriander Seeds/ Dhaniya Beej
  • as per taste Salt/ Namak

Instructions

  • Take colocasia / arbi first. Put the colocasia / arbi in the cooker and add water.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker’s lid and put it on the gas.
  • Allow a whistle in the cooker.
  • If the colocasia / arbi is too stiff then apply two whistles.
  • When the pressure in the cooker comes out, remove the peel of the colocasia / arbi.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • And cut the colocasia / arbi into slices.
    And cut the arbi into slices.
  • Take 1/2 teaspoon cumin / jeera .
    Take 1/2 teaspoon cumin / jeera .
  • Take 2 to 3 cloves and grind them.
    Take 2 to 3 cloves and grind them.
  • Take 1/2 teaspoon coriander / dhaniya seed.
  • Chop green chilies finely.
    Chop green chilies finely.
  • If you have carom, then take a carom / ajwain leaf.
    If you have celery, then take a carom / ajwain leaf.
  • Cut the carom / ajwain leaf.
    Cut the carom / ajwain leaf.
  • It doesn’t matter if there is no celery leaf.
  • Take half a teaspoon of celery seeds.
    It doesn't matter if there is no celery leaf. Take half a teaspoon of celery seeds.
  • Take 2 red chili peppers.
    Take 2 red chili peppers.
  • Take 200 grams of curd and beat it well.
  • Put kadhai/pan on the gas.
    Put kadai / pan on the gas.
  • Add desi ghee in the kadai / pan.
    Add desi ghee in the pan.
  • When the oil is hot, add cumin seeds in the oil.
    When the oil is hot, add cumin seeds in the oil, when the cumin starts crackling, add celery.
  • When the cumin starts crackling, add carom seeds.
    When the cumin starts crackling, add carom seeds.
  • If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
    If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
  • When the green chillies fry lightly.
    When the green chillies fry lightly. Then add turmeric powder.
  • Then add turmeric powder.
    Then add turmeric powder.
  • Turmeric will be cooked in 10 seconds.
    Turmeric will be cooked in 10 seconds.
  • Now add chopped colocasia / arbi.
    Now add chopped colocasia / arbi.
  • Add colocasia / arbi to the spices.
    Add colocasia / arbi to the spices.
  • Allow the colocasia / arbi to fry.
    Allow the colocasia / arbi to fry.
  • And reduce the flame to medium.
  • And let the colocasia / arbi fry for 5 minutes.
  • When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
    When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
  • Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
    Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
  • Stir the colocasia / arbi with a spoon so that the curd does not break.
    Stir the colocasia / arbi with a spoon so that the curd does not break. Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • When the gravy starts boiling, add 100 grams of water to the gravy.
    When the gravy starts boiling, add 100 grams of water to the gravy.
  • If you want to increase gravy, then you can add water according to your taste.
  • Now turn the flame on high.
  • And stir the gravy with a spoon.
  • Cook the gravy till it boils.
  • When the gravy starts boiling then add red chili powder in the gravy.
    When the gravy starts boiling then add red chili powder in the gravy.
  • Also add salt as per taste.
  • Turn down the flame to low.
  • Let the curry cook on low heat for 5 minutes.
  • Add green coriander leaves to the curry.
    Add green coriander leaves to the curry.
  • Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
    Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
  • Yogurt can be eaten with poori as well.

Video

Notes

  1. One of the many yogurt benefits is that it helps improve your digestion.
  2. Yogurt can strengthen your immune system.
  3. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  4. It also contains phosphorus which combines with calcium to promote bone growth.
  5. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  6. Yogurt helps to relieve anxiety and stress.
  7. Yogurt can help to lose weight.
  8. Yogurt enhances skin texture.
  9. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  10. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  11. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  12. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can try below chutney’s with Yogurt Arbi/ Dahi Arbi …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni
Don`t copy text!