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.