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Arvi Sabji (chepangkezhangu Curry)

ginger based taro roots

Recipe by rajeswari of pune, IN

chepangezhangu,arbi,colcassia.u can add onion,garlic or green chilli according to ur taste.oval or Round slightly fatty smooth ones are normally good.

Ingredients vegetarian 2 servings

    • 250 g Arvi (small taro roots)
    • 1 inch ginger
    • 2 red chilli
    • 1 tsp daniya
    • 1/2 tsp mustard
    • 2 tsp oil
    • Salt to taste


    1. Pressure cook arvi for 1 whistle with enough water by adding 1/2 tsp salt, haldi to it.
    2. After it cools down, remove the skin.
    3. Grind ginger,dania, redchilli, hing and mix it with arvi.rub salt over arvi pieces.
    4. Heat oil in a kadai and splutter mustard.Then add the arvi pieces.
    5. Stir occasionally and cook on low flame for another 5 minutes.
    6. Arvi subji is ready.Serve with roti or rice.

    Note: after removing the skin,if u keep arvi pieces in the fridge for will become dry and crispy.later stage also u can add salt but sometimes it will be in one arvi piece and not uniformly i do this way.




    try ajwain instead of mustard===and add amchur pwd to the masalamix===tastes better