Arvi ki Bhujia

Arvi ki bhujia, or Taro root curry, is a no-nonsense, simple, and traditional recipe. My love for vegetables, especially Arvi, goes way back! I think I like simple vegetable curries as much as I love a hearty and decadent meaty meal.

Arvi ki bhujia is such a simple no-fuss Pakistani and Indian recipe that it surprises me how delicious it turns out Every time.

The saying, ‘less is more’ rings true for this recipe.

I remember my mother making it on those days when she was too busy to spend long hours in the kitchen, or on a lazy weeknight when she was out of ideas for what to make for dinner. My whole family loved it!

Not only is it an easy bhujia recipe, it will only take you about 20 minutes to make! I don’t know about you, but that’s exactly what I’m looking for!

What is Arvi or Taro Root?

I have previously posted my Arvi gosht recipe, and it is equally delicious as Arvi bhujia.

The main difference between the two is the presence of meat in Arvi gosht. Arvi bhujia on the other hand, is the perfect vegetarian or vegan dish because it doesn’t have any meat.

Arvi is native to the Asian and African continents, where it is a staple vegetable, cooked in various forms. Both the roots and leaves of Arvi are edible and there are tons of recipes throughout both continents for this vegetable.

Arvi, Taro root, arbi, or aloo turai is a very healthy and nutritious root vegetable.  It has a high potassium and low fat and sodium content, making it ideal for weight-watchers. It also has a great amount of dietary fiber, and high levels of vitamin C, vitamin B6, and vitamin E.

To top off all this nutritious goodness, Arvi is mildly sweet. Yum!

This delicious vegetable may just become your new favorite!

How to Prepare Arvi for Cooking

Arvi has a distinct shape. It looks and feels like a potato or a smaller sweet potato. But can you peel and prepare it in the same way, too? Well, not really. Here’s how to peel, cut, and prepare Arvi properly for the bhujia:

• Using a peeler or knife, peel the Arvi. Avoid trying to peel it completely, like a potato. If you miss a few spots, it will only enhance the flavor of the gravy.

• You may want to oil your hands before peeling Arvi because it can cause itching and irritability for some people.

• Score the Arvi, and slice it like fries.

• Submerge the peeled Arvi in salted cold water till cooking. This keeps it fresh.

Why is this the Best Arvi Bhujia?

In most Asian homes, Arvi is a staple vegetable. It is cooked often, and adults and children enjoy it alike.

The main reason this dish has become a family favorite is simple: It tastes fantastic! But just to make sure you give it a try, here’s a list of some more reasons why you will love this recipe:

• Healthy and Nutritious: high dietary fiber content. It is excellent for your digestive system and immune system. It also has an abundant amount of vitamins and minerals.
• Mildly Sweet Flavor: The vegetable has a unique flavor. It is mildly sweet, some people find it similar to the sweet potato. Children will especially love the interesting flavor and texture of Arvi.
• Easy to Make: Not only are the ingredients needed for this recipe straightforward and readily available. The method is also very simple. Trust me, I couldn’t stress this more! It’s such an easy recipe to make with minimal effort! It will become your go-to vegetarian dish!
• Vegetarian/Vegan Friendly: If you want to avoid meat, then this is a great option for you! It’s got all the flavor minus the meat!

Ingredients Required

Here’s a list of all the ingredients needed to make this recipe:

Ingredients:

• Oil half cup: You can use any neutral oil, such as, vegetable, corn, sunflower, or canola. The neutral oil doesn’t mask the flavor of the Arvi.

• One pinch of kalonji, or Nigella seeds: Kalonji holds many health benefits. it contains many antioxidants, which help fight cancer, it is also anti-inflammatory, so it can help fight joint pains. It is a powerhouse of amino acids, iron, calcium, and many other minerals and salts. it can become a very healthy addition to your diet. It is used as a spice in many parts of Asia and adds a unique nutty flavor to any dish.

• One pinch of methi dana, or Fenugreek seeds: Methi dana is another very healthy ingredient used in this dish. It is packed full of Vitamins A, C, and D. It also has a good amount of iron. Methi dana can also aid in weight loss.

• ¼ tsp chili flakes: This recipe uses both chili flakes and red chili powder, to add extra heat.

• Arvi 250 gram: You can’t make arvi ki bhujia without arvi! Arvi takes center stage in this recipe, so make sure you choose fresh Arvi, which is not too big. The smaller-sized Arvi is a little harder to peel, but it gives the best taste to this curry. Peel and slice the Arvi thinly, into fingers.

• Salt, to taste.

• ¼ tsp red chili powder: The main spice in this dish is red chili powder. it is a staple in all Asian recipes.

• 2 pieces green chili: To top the Arvi with. Green chili adds a wonderful aroma to any dish.

Making Arvi ki Bhujia

Here’s the method to make this Arbi sabzi:

Method:

• In a large pan add oil, and let it heat up. once the oil is hot and add one pinch of kalonji, or Nigella seeds. Let these sizzle and pop.
• Once you can smell the kalonji’s fragrance, add one pinch of methi dana, or fenugreek seeds. Allow these to sizzle too.
• Next, add ¼ tsp chili flakes and mix well.
• Now, add the Arvi 250, and saute it with the spices for a minute. Add salt as per your taste.
• Next, add ¼ teaspoon red chili powder. You can add more or less, according to your taste.
• Mix all the ingredients well.
• Now add enough water to cover the Arvi, approximately ¾ cup.
• Cover the pan and let it cook on medium-low flame, for approximately 15-20 minutes.
• After about 15- 20 minutes remove the lid and add the green chili. Cover again and let it cook. Keep checking the level of the water that remains. When it is almost reduced down, place it on dum, by placing the lid on and turning the flame down to a minimum.
• After about 5-7 minutes almost all the water should have, and oil should be visible around the sides of the pan.
• Check the Arvi to ensure it is fully cooked. Arvi ki bhujia is ready to be served!

How to Serve

This delicious and simple sabzi can be served with homemade roti or chapati, or boiled Basmati rice. When I was younger, my mother used to serve a delicious, fresh green salad with Taro root curry. Chopped onions, cucumbers, tomatoes, topped with lemon juice and salt and pepper…Heavenly!

I still love combining Arbi ki sabzi with a fresh salad, but my family enjoys thinly sliced onions and loads the sabzi with lemon juice.

If you want to try Arvi in a meaty gravy, give my Arvi Gosht recipe a try! It’s a delicious combination of Arvi and goat/lamb meat!

If you are looking for more vegetarian/vegan recipes: Rajma Masala is a must-try!

Tips and Tricks

Since this is such an easy sabzi recipe, it’s a pretty straightforward method! There are not a lot of hidden tips or tricks to this dish. Having said that, here are just a few tips to help make it even easier!

• When buying Arbi or taro root, it is best to choose the ones that have a brown, hair-like texture on their skins. The ones that are very clean and white on the outside may seem appealing, but they have been stripped clean and are devoid of many nutrients.
• When you peel Arvi or Arbi, apply cooking oil on your hands to avoid any itching or irritation.
• Once peeled, place the Arvi in salted cold water. This helps to prevent it from going slimy.
• Don’t peel the Arvi in advance, you must peel it when you intend to cook it, otherwise it will turn dark.
• Add a few drops of lemon juice to the Arvi before you eat it! The tangy lemon enhances the flavor of the curry.

Conclusion

If you want a meatless day, or you are a vegetarian, then Arvi ki bhujia is the best dish for you! This beloved vegetable is cooked often and in various ways, throughout India and Pakistan. People love it!

I have several fond childhood memories attached to this Arbi ki sabzi recipe! Growing up, it was one of my favorite veggies! I loved it when my mom made it, and she loved making it because it is so easy and doesn’t take long to cook either.

Try this recipe and let me know if you and your family love it as much as me and mine!