How to make Perfect (Taro root) Arvi Masala Recipe by Rukh'Z Kitchen || Arvi Recipe | Rukh'Z Kitchen

Asslam O Aliakum!!!
Hi foodie's! Welcome to our cooking channel Rukh'Z Kitchen. Today, we’re sharing our special recipe for Arvi Ki Sukhi Sabzi, a delightful dish loved by many. This video provides a step-by-step guide to help you recreate this authentic dish at home. Perfect for a family meal or a festive occasion, this recipe brings out the unique flavors of Arvi (Taro Root) in a dry preparation.
How to make Perfect (Taro root) Arvi Masala Recipe by Rukh'Z Kitchen || Arvi Recipe || Rukh'Z Kitchen
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Taro (/ˈtɑːroʊ, ˈtær-/; Colocasia esculenta) Arvi is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants.
Give this wonderful, tasty and easy to make Arvi masala Recipe a try.
Arvi Masala Recipe in English:
Ingredients:
Taro (peeled) ½ Kg
Salt ½ Tsp for cooking / 2 Tbsp for marinate Cooking Oil ½ Cup
Ginger Garlic screen Chilies dried masalas Paste 2 Cubes
Onion ½ Kg
Tomatoes (chopped) 3 to 4
green chili 5 to 6
Coriander mint leaves ½ Cup
Turmeric Powder ½ Tsp
Water ½ Cup
Direction:
Peel and cut taro roots.
-In a bowl, add taro roots and salt and mix well. Now, let it rest for 15-20 mins. Then, wash it properly.
-In a karahi, heat the oil, add tomatoes and chillies fry well and take out. Peel tomatoes and make a paste of tomatoes and chillies.
Now in the same oil add taro roots, and deep fry for 3-4 mins until light brown in color.
-Bring out the taro roots in a strainer and set aside.
-In the same oil add sliced onion fry till golden in color, now add tomatoes and chillies paste. Cook well for 3-4 minutes.
Now add gravy Masala frozen Cubes and cook, now add salt turmeric.
As oil release add fried Taro cook for a while, add water mix, add coriander and mint leaves mix, cover and cook on low flame for 10 minutes.
-Garnish with green fresh coriander and mint leaves, serve with roti or nan.
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Tips and Tricks:
While cutting the taro roots, apply oil on your hands to avoid any skin allergy.
The areas where there is no sunlight, add salt and taro roots in a bowl and mix well. Now, beat it well with the help of a wooden masher or hand beater. Then, wash it properly.
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