Amazing Health Benefits Of Winter-Special Arbi Ki Sabji
Winter is here, and people have started looking for various recipes of healthy sabzis such as the aloo gobi recipe, but one dish always stands out in winter, and that is arbi ki sabzi. Arbi ki Sabji is a delicious winter-special dish that will help you stay healthy and strong. The gist of this dish is that it’s low in fat, high in protein, and packed with vitamins. Arbi ki Sabji is a traditional Bengali dish prepared during the winter season. It includes Bengal gram, vegetables, and spices. This dish is rich in protein and low in fat content. It is a healthy dish because it is a rich source of iron, which helps to maintain red blood cells and provides energy. This dish provides several vitamins, such as A, B1, B2, B6, C, folate, and K, which are essential for good health, and it is also a good source of potassium that helps maintain fluid balance. Now that you know about the health benefits of this amazing sabzi, let us take a look at its recipe.
How to Make Arbi ki Sabzi
Arbi, commonly referred to as taro root or colocasia, is a summertime vegetable prepared from the tuber of the arbi plant. It is a delectable Indian vegetarian dish that is equally tasty in both the more popular dry version and the spicy gravy form. The recipe for this delicious vegetable is quite simple, and all you need to do is follow the instructions properly to make a delicious and mouth-watering arbi ki sabzi.
Arbi should be thoroughly washed and cleaned. Cook the arbi in a pressure cooker for one whistle, then peel and set aside. If we pressure cook arbi for a long time, it becomes slimy. Cook only to help with the peeling. If you are peeling it without boiling it, grease your hands with oil to help reduce any itching. Peel the arbi after it has cooled. Check that it is not overcooked. We simply need to pressure cook it until it is easily peeled. Arbi should be cut into fingers. In a nonstick or cast iron skillet, heat the oil. Cook until the cumin, sesame, and carom seeds are fragrant. Cook for a minute after adding the green chili and ginger. Then add the boiled and cut arbi and cook on low heat in a covered pan. Uncover, add all of the spices, and mix well. Cook over low heat until nicely browned and crisp. Garnish with coriander leaves if desired.
Conclusion
Arbi is a type of starchy vegetable. If overcooked, it becomes slimy. It is critical to cook this sabzi to perfection. So, follow this recipe if you want to make sure that you enjoy this vegetable to its fullest. Arbi has a crispy crust with spicy and tangy flavors, and if it is made right, it will have you craving more.
