Sukhi Arbi Sabji (Stir Fried Taro)

Crispy masala arbi is a simple yet tasty Indian recipe made by stir-frying taro roots (colocasia) in aromatic spices. It is easy to make, vegan, gluten free and can be enjoyed with paratha or served as side dish.

In most Indian homes, this dish is referred to ‘sukhi arbi ki sabzi’ or ‘sookhi arbi masala’, where the word sukhi means ‘dry’ as it has no gravy. Made without onion, garlic or tomatoes, it derives all its flavour from the traditional yet easily available spices.

The masala arbi fry can be made two ways- In the first method we peel-slice raw taro & cook it covered in a pan. In the second method we boil it first, peel-slice and then toss it in spices. I prefer the second way, which is how my mother always makes it, and also gives the arbi perfect crispy texture making it so satisying to eat.

Arbi, also known my other names like colocasia or taro root, is a type of starchy root vegetable. It has no dominant flavour of its own and has a slightly slimy texture from inside.

It can be stir fried, paired with tomato / curd based curry or used in various snack dishes like tikki, fritters, chips or fries. This sookhi arbi is a wonderful accompaniment to everyday meals like dal-rice-roti, can be enjoyed as snack or paired with paratha & yogurt for a complete meal.

Traditionally it is cooked in mustard oil which has a distinct aroma of it own. If you find it too strong for your liking, use any other cooking oil of your choice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients:

• Arbi / Taro – 500 g (17 oz)
• Mustard Oil – 3 to 4 tbsp (or any cooking oil)
• Carom seeds / Ajwain- 3/4 tsp
• Asafoetida / Hing- A pinch
• Coriander Powder- 2 tsp
• Red Chilli Powder- 3/4 tsp
• Dried Mango powder / Amchur- 1/2 tsp
• Salt – 1/2 tsp (to taste)

Directions:

Step 1:
Wash the arbi well. Add it to pressure cooker along with 2-3 cups water. Cook for 1 whistle. Turn off the heat. Let the pressure release naturally.

Step 2:
Open the cooker and check a taro piece by piercing through a knife or skewer. It should go through without resistance else cook for 1 whistle more.

Step 3:
Drain the boiled arbi and transfer to a plate or bowl. Let it cool completely and then proceed to peel it using your hands or a knife. After peeling if you notice any dark spots, chop them off.

Step 4:
Cut the arbi vertically into half. If it is very big in size, slice into 3 pieces. Try to keep uniform thickness of all pieces.

Step 5:
Heat oil in a flat non-stick pan or seasoned cast iron pan. Add sliced taro to it while spreading in a single layer. Initially fry on high heat and once the browning starts, turn the heat to medium-low. Flip them and fry till they are golden brown on both sides.

(Tip: If the pan size is small or making large quantities, fry in batches for even cooking).

Step 6:
Transfer fried-arbi on a kitchen tissue or wire rack to remove excess oil. Keep aside.

Step 7:
From the same pan remove all the oil, leaving roughly 2 tsp oil behind. Heat it and add ajwain, hing, coriander powder and chilli powder. Sauté while stirring till spices start to release their aroma.

Step 8:
Add cooked arbi to these spices. Mix gently. Add salt, amchur and mix once again. Taste & adjust seasoning as per your liking.

Step 9:
Simmer and let the arbi cook with spices for 2-3 min more. Toss it in between. Garnish with coriander / cilantro. Serve crispy masala arbi fry with paratha or roti.

Tips:

1. If you have time, cool the boiled arbi in fridge for sometime (or better boil it a day before and store in fridge). It helps in reducing its sliminess and makes the peeling process easier.
2. Any leftover sabzi can be stored in airtight container in fridge for upto 2 days. You can reheat it in microwave or air fryer. Microwaving turns its soft but air-frying maintains its crispy texture.

Pin for later:

(PS: The post has been updated with better recipe and images on 11th May’2026.)

(3 votes, average: 5.00 out of 5)

Loading...