Sunday, 17 February 2013

Arbi with Ajwain - Taro Root with Carom seeds

Arbi is not a widely known vegetable in the UK, but fortunately one has started to see it in the Indian shops. Indian are not the only ones who cook arbi, I believe it is also on the Japanese cuisines. Arbi is a root vegetable very much like potatoes only slimy when boiled, but with a lower Glycaemic index (in simple terms better for diabetic). It is also an excellent source of Potassium and other vitamins. Unfortunately, like all good things in life it has downside. It has been implicated with kidney stones and gout.

Ajwain is called Carom or in the UK, Bishop's weeds. Like arbi, Ajwain is full of goodness, in fact, in the Indian subcontinent, most homes keep it for its use in gastric colic and as an antibacterial agent.

I am not recommending this recipe for its medicinal qualities, but for its unique moorish  taste. I know very few individuals who haven't liked this particular recipe and would like to share it with you.


  • 400 gms Arbi 
  • 1/2 tsf Ajwain seeds
  • 1 whole Red Chilli
  • 1/4 tsf crushed Chilli Powder
  • 3/4 tsf Salt to taste
  • Pinch of Asafoetida (Hing)
  • 1 tsf Amchur (Mango powder)
  • 1/2 bunch chopped fresh Coriander
  • 2-3 tbsf Oil 
  1. Boil the arbi (needs to over boil).
  2. Peel and slightly flatten the roots.
  3. In a frying pan heat some oil.
  4. When oil is hot add ajwain, whole red chillies and Asafoedida and brown, till the chillies are crisp and dark brown. 
  5. Add the flattened arbi and lightly brown it.
  6. Add salt, amchur and fresh coriander leaves and mix well then cover and cook for another 10 minutes. Need to stir the arbi a few times. At the end the arbi would be crisp on the outside and soft in the middle.

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