Vrindavan Wali Arbi Ki Sabzi

 

SRIMATI RADHARANI'S ONE OF THE FAVORITE SAVORY DISH "DAHI WALI SOOKHI ARBI" IN OUR BRAJ FOR RADHASTAMI❣️

VRINDAVAN WALI ARBI KI SABZI, DAHI WALI SOOKHI ARBI

VRINDAVAN WALI ARBI KI SABZI – FRIED TARO ROOT/COLOCASIA COOKED WITH YOGURT AND INDIAN SPICES

Today I am sharing Vrindavan wali Arbi /Dahi wali sookhi arbi recipe which is a specialty from Vrindavan. This is specially made in all temples in Mathura and Vrindavan on the occasion of Radha Ashtami to offer as prasad .This arbi and poori is distributed among the devotees  on Radha Astami as prashad.

👉Ingredients

*350 Gms Taro roots / Arbi / Colocasia

*1/2 cup Yogurt / Dahi

*1/2 tsp Pepper Powder / Kali Mirch

*1/2 tsp Mango Powder / Amchoor Powder

*1/4 tsp Dried Ginger / Saunth

*Pinch Cloves / Lavang powder

*1 tsp Carom Seeds / Ajwain

*pinch Asafoetida / Hing powder

*1 cup Cooking Oil to deep fry and tempering

*3/4 cup Water / Paani

*to taste Salt / Namak

👉Instructions

1.Wash and scrape the taro to remove the skin completely.

2. Now with a sharp knife or toothpick prick the taro all over.

3. Heat ghee or oil in a deep pan and add the taro in hot oil.

4. Deep fry the taro on medium heat for about 5 minutes then lower the heat and fry on low heat till taro get cooked and become soft.

5. Remove the taro and drain on a paper napkin and let it cool down completely.

6. Whisk the yogurt with 3/4 cup of water and add fried arbi and salt.

7. Let the taro soak in the yogurt overnight.

8.Heat 2 tsp of oil or ghee in a heavy pan or nonstick pan and add ajwain and asafoetida.

9. Now add taro in the pan along with the yogurt mixture.

10. Add pepper powder, mango powder, clove powder, and ginger powder.

11. Cook the mixture on high heat for 5 minutes, then lower the flame and cook till all the liquid evaporates and taro becomes dry.

12. Offer Radha Rani hot or cold.

13. Offer with poori, paratha or as a starter.