Gaderi (Colocacia gaint)/Taro Root /Arbi ki Bhange Wali Sabzi

Gaderi ki Bhangevwali Sabzi 

Gaderi ki Sabzi 

 Gaderi(गडेरी) is a tuber similar to Arbi.  It is known by different names in different part of India. Colocacia gaint is botanical name. In kumaon Gaderi is grown in every kitchen garden. Its leafs, as well as tuber used to make vegetable.  Kumaoni variety is more starchy and has slightly sweeter taste. Tuber can be made to dry (without gravy) or vegetable with gravy. The best tasting vegetable of Gaderi is with gravy of milk of hemp seeds. In olden days when it was cooked on चूल्हा (earthen fire place) it used to have amazing smoky flavor. The tempering with local herb Jamboo (जम्बू) gives it authentic kumaoni flavor. 

Preparation Time: 20 minutes 

Cooking Time: 20 to 25 minutes

Srevings: 6 Medium helpings

Nutritional Value of Gaderi  Sabzi: (approx  value of Sabzi made with 500 gm gaderi and 100 gm hemp seeds)

Energy: 1120k cal

Fat : 65 gm

Carbohydrates: 210gm

Protien: 90 gm

Cholesterol: 0 

Dietary fibers: 62gm

Vitamins:

VitaminB  Folates,Niacin,Pyridoxin,Riboflavin,Thiamine, Pentothenic acid,

Vitamin A 

Vitamin C

Vitamin E and K

Sodium: 210mg

Potassium: 3000mg

Calcium : 232mg

Copper: 0.900mg

Iron: 280mg

Magnesium: 360mg

Manganese: 200mg

Phosphorus: 495mg

MicronutrientSelenium,Zinc, Carotene,cryptoxanthin. 

Ingredients Required For Making Sabzi:

• Gaderi: 1Medium size (roughky 1/2kg)

• Hemp seeds/Bhanga : 100 gm

• Ghee (clarified butter) : 4 teaspoons 
• Cumin seeds 1 + 1/2 Teaspoons
• Asafetida (हींग ) 1/4 Teaspoon
• Jamboo (जम्बू) : 1/2 Teaspoon
• Turmeric : 1/4 Teaspoon 
• Salt : 1 Teaspoon or to taste
• Dry Red Chili : 2
• Water: 200 ml (approx.)

• Fresh coriander leafs : 2or 3 sprigs for dressing

Directions For Making Gaderi  Sabzi:

• Peel gaderi abd wash it. Pat dry .

• Cut the cleaned Gaderi to pieces measurind 2-3 centimeters. 

• In a Kadai/wok take 2 teaspoons of Ghee and heat it. Break one red chilli. To the hot Ghee add

1. 1Teaspoon Cumin seeds
2. Pieces of one dry red chili
3. 1/2Teaspoon Jambu
4. 1/2Teaspoon Turmeric and cook on low flame for 30 seconds. 

• Put Gaderi  pieces in the tempering and mix well.

• Cover and cook with stirring and mixing every 2/3minutes till gaderi pueces become tender. (Sprinkle 1-2ml. Water in between as and when required)
• The Gaderi pieces will change the color andcwill become soft. Add chili powder as per the taste. 

• Mix well and cover. Let it cool. Before serving heat it with gentle mixing.

Gaderi ki sabzi 

• Grind the hemp seeds in a grinder-mixer . Add 50 ml. of water and Grind. Keep till fine paste is formed. If required add little water in small portions. 

Paste of hemp seeds

• Pour the paste in a sieve layered with muslin cloth. Pick up the cloth with gemp seed paste carefully and squeeze the milk out of the paste. Add water (100ml) in mixer pot to remove the adhering paste. Pour it over the residue in the muslin cloth, squeeze the paste to take out as much milk from hemp seed paste as possible.

Hemp seed(bhanga) milk

• Pour the hemp seeds milk over the cooked vegetable in wok. Cook on high flame for 2-3 minutes with continuous stirring. The gravy will start thickening.  Adjust the seasoning as per taste.

Gaderi in hemp  seed milk gravy 

• Take out the cooked Gaderi ki Bhange wali Sabzi in a serving pot.

Gaderi ki Bhangevwali Sabzi 

• Heat 2 teaspoons of Ghee in a laddle add

1. 1/2 Teaspoo Cumin Seeds
2. 1/2Teaspoon Jamboo
3. 1 Red Chili
4. Pinch of hing and cook for 30 sec. Spices will give out great smell.
5. Pour this tempering on the cooked Gaderi ki Bhangevwali Sabzi and it is ready to eat with hot roti.

• Sprinkle finelly chopped fresh coriander leafs.

Roti abd Gaderi ki Sabzi

Tips: 

• Apply oil on palns before peeling and cutting Gaderi to avoid itching. 
• Do not put the pueces of Gaderi in water.
• Do not let the Ghee become smoking hot,else the burnt Ghee wil spiil the flavor,taste abd color of Sabzi.
• Add water in little proportions while grinding hemp seeds for taking out milk. 
• To avoid curdling of hemp seeds milk cook the vegetable on high flame with constant stirring after adding hemp seeds milk.

Suggested Variations:

• Well whisked thick curd can be used instead of hemp seeds milk. The curd gravy of Gaderi tastes amazingly tasty.
• Fresh chopped fenugreek leafs (1 cup of 200ml ) can be added along with red chili powder and cooked to fenugreek flavored gaderi ki sabzi.

पिनालू थेचवाणि /Arbi ki rasedaar sabzi /Taro roots vegetable /अरबी की रसदार सब्ज़ी

Arbi/Pinaloo /Taro Root Thechwani 

अरबी /Taro root/Pinaloo(in Kumaon Arbi is called pinaloo) is starchy bulb of the plant. Taro roots as well as leafs are used to make vegetable. Crisp Taro root fries are to die for. 

Thechwani /थेचवाणि is typical Kumaoni preparation. It is called थेचवाणि because instead of chopping the vegetable it is crushed by beating with heavy object. Thechna in kumaoni means beating with heavy object. Potatoes, Raddish, Arbi are the three main vegetables prepared using this method. Iron kadai (iron wok) is used for cooking. #Jambu is the herb which is used in cooking in Uttarakhand. It is indigenous to upper regions of Uttarakhand hills it's botanical name is Allium Stracheyi. #Gandhreni is root of plant grows in upper region of Himalaya. 

Preparation Time : 10 minutes 

Cooking Time : 30 minutes 

Servings : 4 medium servings

Nutritional value (approx) of sabzi made from 259 g Arbi :

Energy : 240 kcal 

Carbs: 68 g

Proteins : 4g

Sugars : 2g

Fats : 3g

Dietary Fibers : 11.5 g

Potassium : 1480 g

Sodium : 2.28g

Cholesterol :0g

Rich source of vitamins of B group 

Vitamin A, C, E, K

Extremely rich source of Calcium. 

Rich in Iron, Magnesium, Manganese, Zinc abd Selinium. 

Rich in antioxidants namely Crypto-xanthin and Beta-carotene. 

Ingredients Required for Taro root vegetable / Pinaloo Thechwani :

• Arbi /Taro roots /Pinaloo : 250 gm 
• Red dry chili:1
• Jeera (cumin seeds) :1teaspoon 
• Jamboo :1/2teaspoon 
• Mustardoil/Clarifiedbutter:1tsp
• Gandereni : 1Pinch (optional) 
• Asafoetida : 1/4 teaspoon 
• Salt :1teaspoon 
• Water 500 ml approx 

Directions For Making Arbi ki rasedaar sabzi /Pinaloo Thechwani 

• Wash and dry Arbi. 
• Break the chili to prices, remove the seeds. 
• Keep iron Kadai on stove and switch on the heat. 
• Put oil/ghee in kadai and when oil/ghee is hot add 

1. Cumin seeds (jeera) 
2. Chili pieces 
3. Jambu :
4. Gandhreni 

• Cook on low heat for 10-15 seconds. Seeds will splutter and aroma of cooked spices will come. Add hing. 
• Immediately add 250 ml water. Do not let the sources burn /become black 
• Add salt and let the water with salt and spices boil. 

Cooked spices and water 

• While water is coming to Boil, peel Arbi. 
• Place the peeled Arbi in a thick cloth, wrap the cloth around them and hammer the peeled Arbi with grinding stone /pestle or rolling pin. Crush them to small pieces (not tiny or paste) 

Crushed Arbi 

• Once water starts boiling add crushed Arbi pieces in boiling water in wok. 

Crushed Arbi added to boiling water and spices 

• Mix nicely. Cover and cook on low heat for 10 minutes, stirring once or twice. 

After 10 minutes 

• Add 100 ml water, mix and cover. Cook on low heat for 10 more minutes. 

• Add remain water, mix. Check for salt and spiciness. Adjust seasoning according to your taste. 

• Bring the heat to high. Give one last boil. Switch off the heat and immediately remove the cooked vegetable in serving bowl. 

Pinaloo Thechwani Arbi ki rasedaar sabzi 

• Serve hot with wheat flour roti or madua(ragi /finger millet) roti. 

Tips : 

• Always check the hotness of chilli before using. 
• Apply oil on palm before peeling Arbi to avoid itching. 
• Never add raw Arbi to hot oil. Else the vegetable will cause itching in throat when eaten. Always add Arbi in boiling water with tadka in it. 

Suggested Variations:

• Gandhreni, Jambu are easily available in kumaoni Kitchen as they are intrinsic part of Kumaoni cooking. In it's absence only hing, jeera abd red chili will be great. 
• Iron wok adds the zing to the cooked vegetable so preferably use iron wok. In it's absence any other thick bottom cooking vessel will do.