Step 1

Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options. Cooking time may vary based on the size of the taro.

Step 2

Pressure cooker: Add two cups of water to the cooker, place a trivet, and the taro roots on the trivet. Close the lid with the weight (whistle) on and pressure cook for 1 whistle on medium heat.

Step 3

Instant Pot - Add two cups of water to the Instant Pot insert, place a trivet, and the taro roots on the trivet. Close the lid with vent to sealing. Cook on manual (or pressure cook) high for 4 mins followed by a quick release.

Step 4

Stovetop - Bring a pot of water to a boil and salt it. Add the taro to the water and boil for 10-15 mins until fork tender.

Step 5

Microwave - Add the taro roots to a microwave-safe bowl filled with water covering the roots and microwave at full power for 10-15 mins until fork tender. If not done, microwave for another 5 mins & check.

Step 6

Once cooked, drain the water & immerse them in cold water to stop the cooking process. Then peel & cut them in circular shape & a bit thick. (I make around 2-4 pieces of one taro root)

Step 7

In a pan, heat oil & once hot add the carom seeds & cumin seeds. Once they splutter add asafoetida (hing), ginger & green chillies. Give it a quick mix.

Step 8

Stir in the chopped onions and cook till onions turn translucent.

Step 9

Now add the tomatoes, turmeric powder & salt. Mix all together, cover & cook till the tomatoes turn soft.

Step 10

Stir in the red chilli powder, coriander powder & dry mango powder. Mix till all is well incorporated. Saute till this onion tomato masala starts leaving oil from the sides.

Step 11

Add the boiled and chopped taro roots to the onion tomato masala. Mix well. Cover & let it cook for 5 -7 mins. Stir intermittently. Finish off with some finely chopped cilantro leaves.

Step 12

Delicious Arbi ki sabji is ready!! Serve warm with some roti, chapati poori, or naan. Pair with some dal rice for that complete meal.