• Meenakshi Aggarwal

Arbi with shimla mirch 

Arbi or taro root is underground vegetable. It is full of nutrients and vitamin A, C, E, B6 and minerals suh as iron, zinc, potassium, manganese and copper. The amount of carbohydrates is more than potatoes. Rich in dietary fibres as well which help in digestion. Protein is also present but in negligible amount. Shimla mirch or peppers (capsicum) is already also a family member of potatoes. It is high in vitamin and hence support healthy eyesight, especially night vision. So here is the recipe of arbi with shimla mirch. Hope you all will love it 😄 Taro root consumption may also cause gout and stones so boil it properly for some extended period of time.


Ingredients:- 250g boiled arbi (taro root) 1 capsicum 1 tomato 1 onion 2tbs ghee (clarified butter) 1/2 tsp heeng (asafoetida) 1-2 green chillies 1tsp ajwain ( ajowan caraway/ Bishop's weed) 1/2 tsp turmeric powder 1tsp degi mirch (sweet pepper powder) 1tsp red chilly powder 1 lemon juice 1tsp kitchen king (I prefer tata sampan) 1tsp coriander powder Salt to taste Coriander leaves for garnishing

Method:- *Take boiled arbi and cut it lengthwise ( jardnière) *Take a pan and 2 tbs ghee in it. Now add ajowan, turmeric, heeng, red chilli powder and degi mirch. *Now add finely chopped onion and cook till golden brown. *Add salt and tomatoes into it and roast with spices. *Now add coriander powder, capsicum and cook for another 5 minutes. *Add arbi and 1tsp kitchen king and mix them well. *Add one cup of water and cook for 2 more minutes with lid on. *Finally add lemon juice and garnish with coriander leaves. *Serve it with wholegrains or regular fulkas/rotis. .

I hope you all will love it.


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