Sugar-Free Arbi Sabzi
Indulge in the wholesome flavors of **Sugar-Free Arbi Sabzi**, a delightful Indian dry curry that's both nutritious and irresistibly flavorful. Made with tender **arbi (colocasia roots)**, this recipe is cooked to golden perfection in aromatic spices like **coriander, turmeric, and amchur (dry mango powder)**, delivering a tangy, mildly spicy kick. The use of **mustard oil** enhances its earthy taste, while asafoetida and cumin seeds infuse it with authentic Indian aromas. This **diabetic-friendly, sugar-free delicacy** is quick to make, taking only 35 minutes from start to finish, and pairs beautifully with chapatis or as a side dish for a wholesome meal. Perfect for those looking for a simple yet satisfying vegetarian recipe, garnished with fresh coriander for a burst of aroma and color!
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Recipe Information
Ingredients
- 500 grams Arbi (Colocasia Roots)
- 2 tablespoons Mustard Oil
- 1 teaspoon Cumin Seeds
- 1 pinch Asafoetida (Hing)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Dry Mango Powder (Amchur)
- 1 teaspoon Salt
- 2 tablespoons Fresh Coriander Leaves
- 2 Green Chilies
- 1 inch piece Ginger
Instructions
Wash the arbi thoroughly under running water. Boil it in a pressure cooker with water for about 2 whistles or until it becomes tender but not mushy. Allow it to cool, then peel off the skin, and cut into thick slices.
Heat mustard oil in a non-stick pan until it reaches the smoking point. Reduce the flame and allow it to cool slightly before adding the cumin seeds and asafoetida.
Add the slit green chilies and grated ginger. Sauté them for a few seconds on medium heat until aromatic.
Stir in the turmeric powder, coriander powder, and red chili powder. Fry the spices for a minute but be cautious not to burn them.
Add the sliced arbi to the pan. Gently mix to coat the arbi with the spice mixture. Ensure the pieces are well coated without breaking them.
Sprinkle salt and dry mango powder over the arbi. Mix well and cook on a medium flame for 10-15 minutes, occasionally stirring to prevent sticking. Allow the spices to blend and the sabzi to become crispy.
Once done, transfer to a serving dish and garnish with freshly chopped coriander leaves.
Serve hot with chapati or as a side dish for a complete meal.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 8.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3019 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
