Arbi Ki Bhujiya- A delicious stir fry made with sliced colocassia and few basic spices
Arbi/ Taro root/ colacassia is a tuber, which become slightly slimy when boiled . It taste awesome if cooked perfectly. It is widely used in Northern and Southern part of India. The root and the leaves of arbi both are edible. An awesome snack is made with arbi leaves- Patra/alu vadi/pathrode which is first steamed and then stir fried, taste sweet and tangy.
I often make arbi as every one loves it in my family. Arbi can be made dry, fried and in curd gravy, all taste awesome. A very special arbi ki sabzi is made during the Radha Astmi festival of Vrindavan, which stays well for 10 days with out refrigeration.
Arbi sabzi can be made with boiled arbi and raw peeled arbi both ways and both taste great but slight different .Today I am posting Arbi ki bhujiya recipe which is made with raw thinly sliced arbi and is quite popular in Bihar , U.P and Punjab region. If you like Arbi then do try these recipes from my blog-
