How to make Spicy Arbi Vegetable -

Arbi cooked in a spicy yogurt-besan gravy

Sanjeev Kapoor

This recipe is contributed by Member SANJAY DONGRE.

Main Ingredients : Colocassia, Yogurt (दही)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Spicy Arbi Vegetable checkout Aaluchi Patal Bhaji , Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji . You can also find more Main Course Vegetarian recipes like Safed Aloo - SK Khazana Black Pumpkin Curry Ker Sangri Ennai Kathrikai

Spicy Arbi Vegetable

Spicy Arbi Vegetable Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spicy Arbi Vegetable Recipe

  • Colocassia boiled 500 grams

  • Yogurt 1/2 cup

  • Gram flour (besan) 1 tablespoon

  • Salt to taste

  • Red chilli powder (deghi mirch) to taste

  • Turmeric powder 1/4 teaspoon

  • Ghee 2 tablespoons

  • Curry leaves a few

  • Mustard seeds 1/2 teaspoon

  • Onion finely chopped 2 medium

  • Ginger-garlic paste 2 teaspoons

  • coriander leaves chopped 1 tablespoon


Step 1

Combine yogurt and besan in a bowl. Whisk well into a smooth paste.

Step 2

Add two cups water, salt, red chilli powder and turmeric powder. Mix well.

Step 3

Heat ghee in a non-stick kadai. Add curry leaves and mustard seeds.

Step 4

When the seeds splutter, add onions and ginger-garlic paste. Mix well and saute till onions are golden.

Step 5

Add arbi pieces and mix well. Saute for five minutes.

Step 6

Add yogurt mixture, mix well and simmer till thick.

Step 7

Garnish with coriander leaves and serve hot with rotis or paranthas.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.